Pistachio Rosewater Cake

Light, elegant, and simple.

Difficulty Level

Pistachio Rosewater Cake

Light, elegant, and simple.

  • 60 MIN Total Time
  • 30 MIN Prep Time
  • 8 Servings


  • SuperMoist Yellow
  • 3 Eggs
  • ½ Cup vegetable oil
  • 1 ¼ Cup water
  • 3 Tbsp rosewater
  • 1 Pack whipping cream powder
  • Pistachios, shredded

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Instructions Hide Images

Preheat oven to 180 °C. In mixing bowl add cake mix, eggs, oil, 2tbsp rosewater and water, and whisk until well combined and smooth.

Grease 2 baking pans, pour in the cake mix, put into oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Leave to cool.

In small bowl, mix whipping cream with water (as per instructions on pack), add remaining rosewater and stir until smooth, not fluffy. Coat the cake with the cream, and decorate with pistachios and rose buds.

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