• Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Recipe Index
  • About
  • Work with Me
  • Portfolio
  • Contact
  • FAQ
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

  • RECIPE INDEX
  • Season
    • Spring
    • Summer
    • Fall
    • Winter
  • Gluten-Free
    • Gluten-Free Desserts
    • Gluten-Free Savory
  • Breakfast
  • Appetizers
  • Dinner
  • Desserts

Gluten-Free Pistachio Rose Water Cake with Rose-Scented Strawberries

June 27, 2016 by Sarah Menanix

Jump to Recipe
  • Share
  • Tweet

Last updated on April 8th, 2019

Gluten-Free Pistachio Rose Water Cake with Rose-Scented Strawberries

I used to be a kid who loved dirt. Over the 4th of July, I could camp by the lake for a week without a shower, not worrying about the crud under my fingernails or whatever was nesting in my hair. Back then we ate s’mores over the campfire every night. Twenty years later, we still return the same lake every summer, but now we stay in a cabin and eat this gluten-free pistachio rose cake topped with rose-scented strawberries for dessert.

Gluten-Free Pistachio Rose Water Cake with Rose-Scented Strawberries

Gluten-Free Pistachio Rose Water Cake with Rose-Scented Strawberries

It’ll still be out of plastic bowls with mismatched camping forks, though. #roughingit

The same bowls we used to tell my parents we were pregnant with #cheesebabygirl one year ago. Over the 4th of July, we planned to serve my parents a bowl of warm peach cobbler with custom vintage spoons stamped with “Grandma” & “Grandpa” tucked into the scoop of vanilla ice cream on top.

I laid the groundwork by telling my mom I needed to make a cobbler and shoot a quick video of the whole family eating it — and it had to be posted to Instagram the Saturday we got there. Interjection: People say I’m a terrible liar. That’s a terrible lie, but somehow she bought it.

People also say she’s gullible.

That morning, I called my mom and reminded her that I’d be making breakfast for everyone when we got there (and yes, cobbler is totally an acceptable breakfast when you put buttermilk biscuits on top). She agreed. Only she didn’t tell anyone else and when we arrived, everyone had eaten and they were all suited up for the beach with the ice chests and towels packed, impatiently waiting.

No one wanted cobbler less than my family at that moment and they made sure I knew. Probably the only time in history someone was forced to stay for homemade cobbler.

I served up the cobbler in rainbow plastic camping bowls and snuck the stamped spoons into my parents’ servings, while Lucas filmed “for Instagram.” Beat up plastic bowls with silver spoons and still no one suspected a thing.

Here’s what happened next:

  • Mom (after a few bites): Is this your spoon?
  • Me: Yeah.
  • (Mom takes 2 more bites…)
  • Me: I bought it for you.
  • Mom: Oh. (Pulls down her glasses to look closer, then looks at me in shock) NO WAY?!
  • (Dad’s still oblivious and almost done with his cobbler)
  • Mom: Look at your spoon, Tom.
  • (Dad giggles. Yeah, GIGGLES)

And like that, no one wanted cobbler more than my family at that moment.

Gluten-Free Pistachio Rose Water Cake with Rose-Scented Strawberries

Gluten-Free Pistachio Rose Water Cake with Rose-Scented Strawberries

This year I don’t have baby news as a buffer, so I’ll make this pistachio rose water cake ahead of time so no one is forced to wait. Drawing its flavor profile from the classic Persian Love Cake and this Lemon-Frosted Pistachio Cake that Alanna and I styled for the NYT, this gluten-free pistachio rose water cake is tender and moist like an almond cake, with a deep nuttiness and subtle floral and citrus notes. This recipe calls for creaming the butter and sugar, and whipping the egg whites – both of which infuse air into the cake, giving it a light crumb. Don’t skip those steps lest you end up with a dense cake.

Bonus: Not overly sweet, it also works as a breakfast coffee cake. New tagline — Snixy Kitchen: your guide for eating dessert for breakfast.

When topped with top of the season rose-scented strawberries (and, if you fancy, a dollop of cardamom whipped cream??) this gluten-free pistachio rose water cake reminds me of an elegant strawberry shortcake. As such, I can’t think of a more appropriate breakfast/dessert for the 4th of July.

Gluten-Free Pistachio Rose Water Cake with Rose-Scented Strawberries

Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin‘, Pinterest, or subscribe via e-mail to get new recipes right to your inbox.

Continue to Content
Gluten-Free Pistachio Rose Water Cake

Gluten-Free Pistachio Rose Water Cake with Rose-Scented Strawberries

Yield: 8 servings

Ingredients

  • 1½ cups (180g) finely ground unsalted pistachios* (from about 1¼ cups whole pistachios)
  • 1½ cups (160g) almond flour
  • 4 ounces (1/2 cup) unsalted butter, room temperature
  • 2/3 cup sugar
  • 5 large eggs, separated
  • 1 tablespoon rosewater
  • Zest of half an orange
  • 1 teaspoon baking powder
  • ½ teaspoon salt

For serving (optional):

  • 1lb strawberries, cored and sliced
  • 1 tablespoon sugar
  • 1/2 teaspoon rosewater

Instructions

  1. Preheat the oven to 400°F. Spread the ground pistachios in an even layer on a baking sheet. Bake on the middle rack for 10-15 minutes, stirring every few minutes, until fragrant and lightly toasted. Let cool.
  2. Reduce heat to 350°F. Butter the bottom and sides of an 8½-inch springform pan and line the bottom with a round of parchment paper.
  3. In the bowl of a stand mixer fitted with a paddle, beat the butter and sugar until light an fluffy, about 5 minutes, scraping the sides as necessary.
  4. Add the egg yolks, on at a time, and beat until just combined. Add the rosewater and orange zest and beat just to combine.
  5. In a separate bowl, combine the nut flours, baking powder, and salt.
  6. With the mixer on low, slowly add the dry ingredients to the egg yolk mixture in the stand mixer, beating until evenly combined.
  7. In a separate clean bowl (or in the stand mixer with the contents transferred to another bowl), beat the egg whites until soft peaks form.
  8. Use a rubber spatula to stir 1/3 of the whipped egg whites into the batter. Gently fold the remaining whipped egg whites into the batter until just combined.
  9. Pour the batter into the prepared pan and spread evenly. Bake for 50 minutes to an hour, until the top springs back when pressed gently.
  10. Meanwhile, combine the strawberries, sugar, and rosewater in a bowl. Chill until ready to serve, up to a 24 hours.
  11. Let cool 10 minutes before releasing the cake from the springform. Serve topped with rose-scented berries.

Notes

*I pulse the pistachios in a blender or food processor until finely ground, but before they turn into nut butter!

**The nut oils ensure the cake stays moist for up to a few days wrapped in foil or refrigerated in an airtight container!

© Sarah Menanix

  • Share
  • Tweet
instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!

Almond Flour, Cakes & Cupcakes, Desserts, Fruit, Gluten Free Desserts, Spring, Summer

Snixy Kitchen

SUBSCRIBE NOW

get free recipes straight to your inbox:

Previous Post: « Coconut Lemongrass Ginger Popsicles
Next Post: Berry, Herb, & Cheese Toast Bites – Two Ways »

Reader Interactions

You may also enjoy:

Gluten-Free Coffee Cake
Gluten-Free Coffee Cake
Gluten-Free Birthday Cake Recipe
Gluten-Free Vanilla Cake
Gluten-Free Pumpkin Roll
Gluten-Free Pumpkin Roll
Gluten-Free Pumpkin Spice Bars
Gluten-Free Pumpkin Bars

41 Comments

  1. Veronica -

    June 27, 2016 at 11:25 pm

    Oh I only wish I could be there to try this dessert I mean breakfast cake!

    Reply
    • Sarah Menanix -

      June 28, 2016 at 5:51 pm

      Wish we could share!

      Reply
  2. Lauren @ Climbing Grier Mountain -

    June 28, 2016 at 6:57 am

    This looks lovely! I so want a slice of this cake right now!

    Reply
    • Sarah Menanix -

      June 28, 2016 at 5:53 pm

      Thank you! It’s hard to resist!

      Reply
  3. Joyce @ Sun Diego Eats -

    June 28, 2016 at 11:35 am

    Ahh that was the cutest reveal – even with semi-forced cobbler feeding :P

    Not quite as meaningful but when I was in a sorority in college they did the ‘big sis’ reveal by serving all the new girls a plate of cake with your big sis’ name on the plate underneath the cake. I devoured my cake and promptly threw out my plate none the wiser until everyone started running towards each other and hugging. Woops.

    Reply
    • Sarah Menanix -

      June 28, 2016 at 5:54 pm

      Hahaha that’s too funny – it’s so hard to get these “reveals” to go as we imagined and planned for!

      Reply
  4. Amanda @ Cookie Named Desire -

    June 28, 2016 at 11:50 am

    What a reveal!! It may have been a bit rocky, but hey, it turned out to make a good story in the end! This cake has my name all over it. I don’t bake with pistachios a lot… The last time I did was to make a pound cake with lavender/vanilla bean strawberries and it was amazing. So this is just perfect. I love that it isn’t too sweet and perfectly light.

    Reply
    • Sarah Menanix -

      June 28, 2016 at 5:56 pm

      I feel like if it’d gone smoothly, it wouldn’t be a story worth telling, right? Oh my – that cake sounds amazing! I bet the lavender floral notes similarly complement the pistachios as the rose water does!

      Reply
  5. Bethany @ Athletic Avocado -

    June 29, 2016 at 4:16 am

    Oh I wish I liked to camp, I would just rather go to the beach! But if you brought this cake, that would be a different story ;)

    Reply
    • Sarah Menanix -

      June 29, 2016 at 11:00 am

      Haha – I’m also not a beach person! All that sand!! Dirtphobe over here! Ha. But I’ll go for cake too;)

      Reply
  6. Brian @ A Thought For Food -

    June 29, 2016 at 5:21 am

    That’s an adorable story. I can imagine their faces. :-)

    I love pistachio cake so so so much!!! I can never resist it. This looks marvelous and I love how you garnish it so simply… yet so perfectly… with strawberries.

    Reply
    • Sarah Menanix -

      June 29, 2016 at 11:05 am

      They both looked like little kids on Christmas – haha! I would so share a slice with you if you lived near!

      Reply
  7. Tina @ Just Putzing Around the Kitchen -

    June 29, 2016 at 7:17 am

    Cutest baby reveal ever! Also, I want a slice of that cake ASAP, pleeeeez

    Reply
    • Sarah Menanix -

      June 29, 2016 at 11:06 am

      You must come visit to get a slice.

      Reply
  8. gerry @ foodness gracious -

    June 29, 2016 at 7:57 am

    Your post titles are like poetry! This looks delish :)

    Reply
    • Sarah Menanix -

      June 29, 2016 at 11:06 am

      Ha – I’m not so great at being succinct!

      Reply
  9. Matt -

    June 29, 2016 at 9:08 am

    Seriously beautiful cake, I wish I was your neighbor. I would hang around and hint over and over until I was offered a slice :)

    Reply
    • Sarah Menanix -

      June 29, 2016 at 11:07 am

      You wouldn’t have to hint! I always text my neighbors to come by for cake:)

      Reply
  10. Karen @ The Food Charlatan -

    June 29, 2016 at 10:22 pm

    HA! Only a food blogger, right? You have to stay here, and eat cobbler. LOOK HAPPY ABOUT IT, IT’S FOR INSTAGRAM. hahaha. I’m loving this cake! Rose scented strawberries sound amaaaazing!

    Reply
    • Sarah Menanix -

      July 12, 2016 at 12:41 pm

      You have no idea how many times I’ve guilted Lucas about not being hungry. Like, last night for example, he said he didn’t want to try a popsicle. I was like “YOU HATE MY POPSICLES?! YOU WILL LOVE THEM!” Hahaha.

      Reply
  11. Traci | Vanilla And Bean -

    June 30, 2016 at 4:09 am

    I was cracking up at your dad! hehe! What is it with Men? It’s so sweet to have such longstanding memories and traditions at a beloved lake. I can just picture it. And now Zoe will have a piece of that too. The layering of flavors in this recipe sound sublime. I never thought about grinding up pistachios and almonds to make a flour, but what a gorgeous crumb they create! Love the squeeze of orange. What a sweet cake to take to the lake.. for breakfast or dessert! xo (ps. when is your guide coming out?)

    Reply
    • Sarah Menanix -

      July 12, 2016 at 12:45 pm

      The pistachios and almonds leave the cake so moist and nutty – I want to make all baked goods with them! Except I’ve also got a whole arsenal of flours that would feel neglected;). Haha – here’s a link to the guide;)

      Reply
  12. Brenda @ a farmgirl's dabbles -

    June 30, 2016 at 7:18 am

    Pistachios…this sounds like such a lovely cake! Happy 4th to you!

    Reply
    • Sarah Menanix -

      July 12, 2016 at 12:46 pm

      And you too! Thank you!

      Reply
  13. Jennifer Farley -

    June 30, 2016 at 8:37 am

    That that got to be the cutest reveal story I’ve ever heard! And I need this cake in my life.

    Reply
    • Sarah Menanix -

      July 12, 2016 at 12:54 pm

      Hehe – thanks! Come for baby snuggles and cake.

      Reply
  14. Alanna -

    June 30, 2016 at 4:01 pm

    I’m all about dessert for breakfast! This cake is TOO delicious – I think my head would explode if I ate it with cardamom whipped cream. Also, those strawberries are sexy.

    Reply
    • Sarah Menanix -

      July 12, 2016 at 12:58 pm

      I’d like to see that. Let’s make it again.

      Reply
  15. Marissa -

    June 30, 2016 at 4:54 pm

    awww, how sweet are your parents!?

    And I’m all for cake that can be dessert OR breakfast. Love all of the nutty flavors in this and that subtle rose scent makes it elegant enough for, well, camping. ;)

    Have a wonderful 4th!

    Reply
    • Sarah Menanix -

      July 12, 2016 at 1:02 pm

      I mean, really…I can convince myself that any cake is also breakfast food. haha. Hope you had a great 4th too!

      Reply
  16. Brandon @ Kitchen Konfidence -

    July 1, 2016 at 10:49 am

    Mmmm, I’ve made something similar but with almond meal. Love the texture of these types of cakes. Need to give this pistachio version a try!!

    Reply
    • Sarah Menanix -

      July 12, 2016 at 1:03 pm

      Yes! Almost cake is so good too – I think the pistachios add a slightly stronger roasted flavor.

      Reply
  17. Tessa | Salted Plains -

    July 1, 2016 at 1:47 pm

    This story is the best. And one you guys will always remember! This cake is SO beautiful and I want a vat of those rose-scented strawberries. <3

    Reply
    • Sarah Menanix -

      July 12, 2016 at 1:07 pm

      Rose water comes in a bottler larger than you could ever use, so I think a vat of rose-scented strawberries is coming RIGHT UP!

      Reply
  18. Claudia | The Brick Kitchen -

    July 6, 2016 at 6:38 pm

    Oh that is such an amazing story Sarah, I love it. Arriving to see everyone not keen for cobbler at all must have been the worst haha! At least it all worked out. Loving this pistachio cake too – I made little lemon pistachio loaves last week with olive oil and polenta, but they turned out a little bit crumbly so need more work – I really like how you beat the egg whites separately for a lighter crumb in yours. <3

    Reply
    • Sarah Menanix -

      July 12, 2016 at 1:10 pm

      This year I made cobbler for dessert and prepped people WELL in advance haha. Lemon pistachio loaves sound soooo good.

      Reply
  19. Carla -

    July 10, 2016 at 10:15 pm

    I kind of love that your plan didn’t work out cause this story is SO GOOD. (Also, YOUR MOM. SO CUTE. COBBLER RULES.)

    Reply
    • Sarah Menanix -

      July 12, 2016 at 1:12 pm

      I picture you saying “Cobbler Rules” like the guy from Billy Madison, “O’doyle rules!”

      Reply
  20. Kaylie -

    July 22, 2016 at 12:37 am

    Sarah, your food is incredible!!!! Seriously amazing, can’t wait to see more. Ive been pouring over your website. LOVE IT!!!!

    Reply
    • Sarah Menanix -

      July 24, 2016 at 9:10 pm

      Oh my goodness – you’re too sweet! Thank you so much!! <3

      Reply
  21. Laur Hulpe -

    December 22, 2017 at 2:43 pm

    Hello. I think you should know that someone stole your pictures and recipe. She didn’t put a link with the source.

    http://dulcipass.net/prajitura-cu-fistic/

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Sarah Menanix

I’m Sarah (aka Snix)! Welcome to Snixy Kitchen - where I create gluten-free recipes with fresh, local ingredients to tell stories about my life.

More about me ➤

STAY IN TOUCH

get new recipes to your inbox:

The Ultimate Guide to Matcha

Popular Posts

Best Vegan Gluten-Free Chocolate Chip Cookies

Vegan Gluten-Free Chocolate Chip Cookies

Vegan Triple Berry Crumble with Cinnamon Breadcrumbs

Quick Stovetop Gluten-Free Berry Crisps

Gluten-Free Chocolate Ice Cream Cake

Chocolate Gluten-Free Ice Cream Cake with Caramel

Gluten-Free Cream Puffs

Gluten-Free Cream Puffs

Gluten-Free Breakfast Oatmeal Jam Bars

Gluten-Free Breakfast Oatmeal Jam Bars

Gluten-Free Snack Tahini Coconut Flour Cake with Chocolate Buttercream

Gluten-Free Tahini Snack Cake with Chocolate Buttercream

KitchenAid Stand Mixer

Footer

Chewy gluten-free lemon cookies with crisp edges. Chewy gluten-free lemon cookies with crisp edges. This cookie marks the shifting of micro-seasons from Holiday Winter to New Year Winter (TM). It's a subtle change, one mostly perceivable in the baked goods coming out of each, but one that I believe should be celebrated with plenty cookies (both before and after the seasonal shift). 
•
So here are are, firmly in the land of backyard citrus, so I’m making all the lemon desserts. These cookies have sturdy crisp edges with a soft and fluffy, but intensely chewy center and a punch of lemon. Get the recipe link in my profile @snixykitchen. 
•
#lemoncookies 
https://www.snixykitchen.com/chewy-gluten-free-lemon-cookies/
Time to dig into citrus season! Get the recipe for Time to dig into citrus season! Get the recipe for this gluten-free earl grey bundt cake with blood orange drizzle on the blog - link in profile @snixykitchen. 
•
Last year, Zoella (4) peeled and ate a blood orange she’d found in a bush in our side yard when we weren’t looking. We found the sticky peels on the steps and panicked - where did this blood orange come from? Did an animal bring it? Is she going to get sick?! 
•
And that’s how we discovered our neighbors have a blood orange tree. By that point, it had dropped most of its fruit except for a few very high up branches that leaned over our fence. The tree is fruiting and nearly ripe again so I’m hopeful I can barter for a bag of oranges in exchange for some slices of this bundt cake. 
•
#glutenfreecake #bundtcake #bloodorangecake

https://www.snixykitchen.com/earl-grey-gluten-free-bundt-cake-blood-orange-icing/
We’re mixing up our meal planning routine with t We’re mixing up our meal planning routine with this savory gluten-free dutch baby topped with gruyere, a pile of buttery thyme mushrooms, and garlic wilted Baby Kale. Getting out of our dinner rut feels refreshing! Made in partnership with @plenty, this breakfast, lunch, or dinner anytime dish shows off their pesticide-free greens that are vertically farmed right here in the Bay Area. I’ve told you this before and it’s not an exaggeration when I say these are my favorite greens – they somehow taste fresher and more vibrant. 
•
I dropped some of this dutch baby off with my neighbor and, without prompting, she immediately texted, “YOM. I would make this. Greens are hella good.” It’s true. The greens are the star. If you’re in the Bay Area, use the link in my profile to find out where to get them near you!
•
Related big news: Ira (2) voluntarily ate cooked Baby Kale without throwing it on the floor or sneakily moving it to his sister’s plate. Even Ira knows a good thing when he sees it. 
•
For the gluten-free dutch baby recipe, search “almond dutch baby” on snixykitchen.com. Omit the sugar, cinnamon, and vanilla, and top it with grated gruyere 5 minutes before it’s done. For topping, saute some mixed mushrooms in butter with fresh thyme, and sliced garlic. Then add a few handfuls of Baby Kale and toss just to wilt. Salt & pepper to your heart’s content. If you want the extra flare, add a runny fried egg (eggs on eggs – why not?).
•
Sponsored by Plenty #plentyforall, #greensdontsuck https://bit.ly/3kZqAql
The toughest choice of the season: which cookies t The toughest choice of the season: which cookies to make for Christmas?! How many kinds is too many for a family of four? These buttery melt-in-your-mouth gluten-free white chocolate matcha shortbread 🎄 are a high contender! A snappy crumb and a nutty matcha flavor thanks to my fav @myencha! 😽 Get the recipe link in my profile @snixykitchen 
•
What are your must-make holiday cookies this year??
•
https://www.snixykitchen.com/gluten-free-white-chocolate-matcha-shortbread-cookies/ #christmascookies #matcha #myencha #glutenfreecookies #shortbreadcookies
Ultra chewy gluten-free blondies. A cross between Ultra chewy gluten-free blondies. A cross between a cookie bar and a brownie, they’ve got a vanilla cookie-dough with rich toffee notes from browned butter and dark brown sugar. A crackly top with classic brownie crispy edges and chewy center. Made in partnership with @bobsredmill (ad), they’re infinitely customizable with your favorite add-ins! Head to my stories to learn about why I chose chocolate chips instead of chopped chocolate chunks. 
•
This final recipe uses almond flour, with an options for nut-free and grain-free versions. I tested multiple leading flours and, in a blind taste-test with 10 of my neighbors, every single one chose this almond flour version, describing it as “classic.” So there you go - get the recipe link for these classic chocolate chip blondies in my profile @snixykitchen.
•
https://www.snixykitchen.com/gluten-free-blondies/ #blondies #glutenfreerecipes #glutenfreecookies #glutenfreeblondies #betterwithbobs #bakedwithbobs
It’s about time for our annual sugar cookie sess It’s about time for our annual sugar cookie session. This is what my sugar cookies look like when I decorate them by myself without kids. The ones we make for Santa will surely be rainbow swirled and very messy with a pile of sprinkles as thick as the cookie (I’ve heard that’s how Santa likes them anyhow). Get my cut-out sugar cookie recipe link in my profile. 
•
Fun fact: I had to buy these holiday cookie cutters specifically for this post. There was a good couple of years where I only had a hippo cookie cutter and made holiday hippos every year. I still prefer my more eclectic cutters to the traditional ones. What’s your favorite cookie cutter in your collection?
•
https://www.snixykitchen.com/gluten-free-sugar-cookies-with-easy-icing/. #sugarcookies #glutenfreerecipes #glutenfreecookies #glutenfreesugarcookies
{New} This classic gluten-free coffee cake is fluf {New} This classic gluten-free coffee cake is fluffy and moist and everything I’ve been craving about a bakery-style coffee cake.
•
I don’t know about you, but I could use a warm hug right about now. A slice of coffee cake with a ribbon of cinnamon sugar, a pile of streusel, and a vanilla icing drizzle feels like the food equivalent to that. You’ll find me snuggled up under my favorite blanket with a cup of tea and a slice of coffee cake every evening this week. Find the recipe link in my bio @snixykitchen. 
•
#coffeecake #glutenfreecake https://www.snixykitchen.com/gluten-free-coffee-cake/
Chewy Gluten-Free Chocolate Cookies. Zoella begged Chewy Gluten-Free Chocolate Cookies. Zoella begged for a rainy day hot cocoa and cookies date, so we made hot cocoa and a batch of these deep dark gluten-free chocolate cookies. And the cookie-a-day holiday menu continues. To get the recipe, go to @snixykitchen and tap the link in my profile!
•
https://www.snixykitchen.com/chewy-gluten-free-chocolate-cookies/
Follow @snixykitchen on Instagram

SEARCH

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Meet Sarah
  • Contact
  • FAQ
  • Recipes

ALL CONTENT & IMAGES Copyright © 2021 Snixy Kitchen
privacy policy | disclosure