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Pear, Pistachio and Rose Cake

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Introduction

This is a delicately perfumed confection: yes, a cake, but no ordinary cake; the fruit keeps it so tender and damp that it's as if it's been drenched in light, scented syrup. I've been bold with the amount of rosewater here but, with the pears and pistachios, it strikes only the most fluttering of floral notes. True, the amount of rose petals I strew on top makes it look as if you might just as well wear it on your head as eat it, but it's the sort of cake that invites exuberance.

This is a delicately perfumed confection: yes, a cake, but no ordinary cake; the fruit keeps it so tender and damp that it's as if it's been drenched in light, scented syrup. I've been bold with the amount of rosewater here but, with the pears and pistachios, it strikes only the most fluttering of floral notes. True, the amount of rose petals I strew on top makes it look as if you might just as well wear it on your head as eat it, but it's the sort of cake that invites exuberance.

Image of Nigella's Pear, Pistachio and Rose Cake
Photo by Jonathan Lovekin

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What 6 Others have said

  • Be careful to weigh the pears to the stated weight. I had 2 pears, which weighed about 600 or 700g together, but I thought it would be OK since it was only 2 rather than 3 pears. Unfortunately, the middle of the cake did not set, despite cooking it for considerably longer than the stated time. I didn't have a cake tester either, so it was somewhat difficult to tell if the cake was set. Moral of the story: follow the recipe, as Nigella's recipes are usually spot on. I do plan to try this one again.

    Posted by verborgenheit on 18th May 2019
  • Delicious! Minimal prep and agree with other comments that it’s better in a bigger tin and takes about 25mins longer than recipe states.

    Posted by Hollyp17 on 6th May 2019
  • This cake is amazing. Served it for a family dinner party & it was a big hit. I found it took about 25 mins longer to cook than the recipe states. We had it still slightly warm, with crème fraiche. I wasn't sure I'd be able to get untreated rose petals so I got a pomegranate to use that instead for a bit of colour. Then I found that we still had a rose in the garden so I went ahead & used both. Delicious - will definitely be making this again.

    Posted by Bscott on 20th October 2018
  • I posted here a few weeks ago after my first attempt at this cake wasn't very successful - I have tried again, using a slightly larger tin and it has turned out perfectly, so I'm pleased I persevered. Now it looks too nice to slice!

    Posted by Katikins on 3rd September 2018
  • I'm so excited about this pear, pistachio and rose cake and have just baked it for the second time in a week, this time as a birthday cake to serve to friends. It looks and tastes beautiful. I am not a big rosewater flavour fan but it was very subtle alongside the other tasty ingredients. So moist - and stayed so for a few days. Both times it took longer to bake than suggested in the recipe (the first time I only had medium eggs so added 1 extra, maybe it made the batter too runny). Hope you enjoy this as much as I do!

    Posted by sillycalamari on 9th May 2018
  • What gorgeousness! I can't wait to taste this lovely cake. The fact that it's effortlessly gluten-free is a bonus.

    Posted by cocointhekitchen on 2nd May 2018
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