Pistachio, Cardamon, and Rosewater Cake

This cake was inspired by a recent trip an amazing Middle Eastern restaurant in Toronto called Byblos. It was a great way to kick off the Thanksgiving weekend with family while sharing some unbelievable dishes and exclaiming over the food! If you are ever in Toronto, I highly recommend a visit- you won't regret it. For dessert I ordered the pistachio cake with yoghurt mousse. While this cake is in no way on par with that decadence, it is my gluten free attempt to capture those flavours. Victoria has a number of different Middle Eastern stores where you can pick up some of the more exotic ingredients.


  • 1 cup pistachio meal
  • 1 cup almond flour
  • 1/2 white rice flour
  • 1 tsp baking powder
  • 3/4 coconut palm sugar
  • 150g unsalted butter, softened
  • 4 eggs, room temperature
  • 1 pinch vanilla bean powder or half a bean, scraped
  • 2 tbsp rosewater
  • 2 tsps cardamon
  1. Line a cake pan with parchment paper and grease the side. (I used one smaller than 9"). Preheat oven to 325 degrees.
  2. In a bowl, beat butter with coconut palm sugar until creamy and smooth.
  3. Add one egg at a time, beating until incorporated. 
  4. Add rose water.
  5. In a separate bowl, mix flours, vanilla, and baking powders. Add to liquid ingredients and mix.
  6. Pour into cake tin and bake for 30-40 minutes, depending on your oven.

I topped this cake with quartered figs, but it is quite good on it's own or served with ice cream!


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