Eggless Pistachio and Rose Syrup Cake

It had been my long time dream to make a pistachio and rose syrup cake. Don’t ask me what stopped me, because I am kicking myself for having not tried this earlier. When I was looking for a cake to make for my dear husband’s birthday, I stumbled upon this idea and it kind of stuck onto me.

Pistachio and Rose Syrup is a match made in heaven. Period. I am not a big fan of rose essence or syrup on its own but when added in to enhance the pistachios, it does have a magical touch. As I have been on a mission to make eggless cakes these days, wanted to make this pistachio cake without adding any eggs. There were such beautiful recipes all over the internet but not many convincing ones for the eggless version. This cake recipe is a mish-mash of a few recipes with egg replacements I have been using in my eggless cakes. And it worked perfectly.

I infact made this cake as a surprise for my husband and it was a huge success. The cake was so light and at the same very delicious. The rose syrup perfectly complements the not so sweet cake and chopped pistachios on top give a good crunch. A piece of this cake after dinner was an amazing treat for over a week 🙂


To make Eggless Pistachio and Rose Syrup Cake

  • Servings: makes a 7” square cake
  • Difficulty: Easy
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What I used –
For the Pistachio Cake –
  • All Purpose Flour, 1 cup
  • Milk, ½ cup
  • Thick Curd, 2 tbsp
  • Vanilla/Pistachio Essence, ½ tsp (I used vanilla)
  • Powdered Pistachios, 1/3 cup
  • Powdered Sugar, ½ cup
  • Salt, a pinch
  • Baking Powder, 1 tsp
  • Baking Soda, ½ tsp
  • Vegetable Oil, 5 tbsp
For the Rose Syrup –
  • Rose Essence, ½ tsp
  • Powdered Sugar, 3 tbsp
  • Water, 3 tbsp
  • Chopped Pistachios, 3 tbsp

How I made –
  1. Preheat the oven at 180°C for atleast 15 mins. Line the baking tray with butter paper.
  2. In a bowl, add all purpose flour, powdered sugar, powdered pistachios, salt, baking powder and baking soda. Mix well. Set aside.
  3. In another bowl, add all the wet ingredients – milk, curd, vanilla essence and oil. Whisk well.
  4. Now add the wet mixture to the dry mixture and fold well so that there are no lumps. Pour the batter into the lined baking tray and baking at 170°C for 30-35 mins or until a tester comes out clean. Remove from oven and let it rest for 5-10 mins. Gently remove from baking tray and let the cake cool on wire rack for another mins.
  5. Meanwhile, in a bowl add rose essence, powdered sugar and water. Make sure the mixture is thin and watery. Using a tsp, pour it all over the cake evenly. Top it with chopped pistachios.
  6. Serve immediately. This stays well for a week in fridge in an airtight container.

Note –
  • Oven temperatures and timings differ for each oven. Keep a close eye while baking the cake.
  • Instead of rose syrup, the cake can be served as it is with just chopped pistachios on top.
  • If the cake is not absorbing the syrup, poke a few holes and then sprinkle the syrup.
  • Make sure all ingredients are at room temperature.
  • Don’t let the cake mixture wait for long once after folding in. That could impact the rising of the cake.

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