This pistachio cake calls on iconic Persian ingredients — pistachio, rose, and pomegranate — to create a beautiful green-hued cake that is tender, moist, and bursting with vibrant flavors. The batter is made entirely in a food processor and comes together in about 10 minutes, and the glaze showcases pomegranate, part of the Persian Jewish Rosh Hashanah seder. It’s the perfect addition to a Rosh Hashanah table.
This recipe was one of our Bake of the Week features for September 2024.
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Preheat the oven to 350°F with a rack in the center. Lightly grease an 8" round pan that’s at least 2" deep.
To make the pistachio cake: In the bowl of a food processor, combine the pistachios, sugar, salt, and orange zest. Pulse until the nuts are ground and the mixture is a fine, uniform powder, about 30 seconds.
Add the eggs, one at a time, pulsing to combine after each addition.
With the food processor running, slowly add the olive oil, orange juice, and rose water and process until fully combined. Stop and scrape down the sides of the bowl with a spatula as needed.
Add the flour and baking powder and pulse until incorporated. Transfer the batter to the prepared pan and spread evenly.
Bake the pistachio cake for 35 to 40 minutes, until the edges are pulling away from the sides of the pan, the top feels set, and a toothpick or thin knife inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 20 minutes before turning it out onto a wire rack to finish cooling.
To finish the cake: In a small bowl, combine the confectioners’ sugar and salt. Add 4 teaspoons of the pomegranate juice and stir until smooth; add additional juice, 1/2 teaspoon at a time, until the glaze is thin enough to pour over the cake (it should have the consistency of molasses).
Place the cake, bottom side up, on a serving plate. (This gives you a perfectly flat surface for glazing.) Pour the pomegranate glaze over the top of the cake and use a small offset spatula to spread it evenly, letting it drip down the sides. Garnish with pomegranate seeds, if desired.
Storage information: Store any leftover pistachio cake, covered, at room temperature for several days. Freeze the unglazed cake for up to 2 months; freezing the glazed cake is not recommended.
Tips from our Bakers
The intensity of rose water varies significantly across brands. Some offer a delicate floral essence, while others provide a much stronger, more potent flavor. If you use Cortas Rose Water, increase the amount used in the cake to 1/4 cup (57g) or adjust to taste.
Want to make this recipe gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.
