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  • Writer's pictureLeanne Fullwood

Almond and Pistachio Cake with Rose Water and Pomegranate

This is a yummy gluten free cake that is really simple to make and so easy to decorate beautifully. This was a perfect cake for a

family get together and even the kids loved it! They are my biggest critics so if I can convince them that it’s a great bake then hopefully I can convince you too.

The toppings are such a delicious combination of flavours and they just look so beautiful with the colours and textures too. Pomegranate seeds are the Queen jewels and just look so pretty! if you can get hold of fresh figs then I think they really finish this cake off- dried figs might be a good substitute though!

Almond and Pistachio Cake with Rose Water and Pomegranate

Makes 1 cake to serve 12-16


180g shelled pistachios

375g soft unsalted butter

375g caster sugar

6 medium eggs

225g ground almonds

For the Rosewater syrup:

juice of 1 large orange strained

150 g Caster Sugar

3 tbsp runny honey

1 tsp rosewater

seeds scraped from a vanilla pod


75g Toasted flaked almonds

75g Pistachios

Seeds from 1 Pomegranate

figs if desired


For the Rosewater syrup:

1- Put all the ingredients in a small pan. Bring to the boil and then simmer for about 10 minutes until the syrup thickens slightly. Skim any foam that forms on top. Set aside until needed.

For the almond and pistachio sponge:

2- Preheat the oven to 190°C, fan 170°C.

3- Grease a 22cm springform tin and line with greaseproof paper.

4- Whiz the pistachios in a food processor until finely ground.

5- In a stand mixer, beat the butter and sugar together for 3-4 minutes until pale and fluffy.

6- Add the eggs, one by one, alternating with a spoonful of ground almonds.

8- Fold in the ground pistachios, ground almonds and a pinch of salt.

9- Spoon the cake mixture evenly into the prepared tin, smoothing the top.

10- Bake for 50-55 minutes. While warm, Using a cocktail stick, stab small holes all over the cake and drizzle over half the syrup.

11- Allow to cool completely and top with the almonds, pistachio and pomegranate seeds (and figs if Using) and then the remaining syrup.

12- Serve with vanilla ice cream or slightly sweetened whipped cream.

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