Pistachio Sponge Cake with Rose Cream - The Fast Five - shortcuts to deliciousness by Donna Hay - Jade and May

Pistachio Sponge Cake with Rose Cream - The Fast Five - shortcuts to deliciousness by Donna Hay

Pistachio Sponge Cake with Rose Cream

Recipe from The Fast Five - Shortcuts to Deliciousness by Donna Hay

Why hello there, sponge cake of my dreams.

We all know Donna Hay is a true queen in the kitchen, but this cake - next level in both taste & prettiness.  

It's nutty.. it's sweet with the delicate flavour and aroma of rosewater.  It's flour free so you can add this one to your gluten-free repertoire.. but don't just save it for your gluten-free guests - this one is an absolute crowd-pleaser for all sorts of celebrations.  Think birthdays, housewarming celebrations, special afternoon teas, as anywhere this cake goes, it's going to add beauty and warmth to a table.. and everyone who is lucky enough to taste it will think you've had lessons from the Country Women's Association on the sly


  • 4 eggs
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 teaspoons rosewater
  • 3/4 cup (105g) ground pistachios *
  • 1 cup (120g) almond meal (ground almonds)
  • 2 1/2 tablespoons cornflour
  • edible rose petals** , extra ground pistachios and rose cream to serve

Rose Cream

  • 1 cup (250ml) pure cream
  • 1 teaspoon rosewater
  • 1/4 cup (40g) icing (confectioner's) sugar

  • Preheat oven to 160 degrees C.  Line the base of a 20cm round cake tin with non-stick baking paper and lightly grease the sides.
  • Place the eggs, sugar and rosewater in the bowl of an electric mixer and whisk on high speed for 8 minutes or until thick and doubled in volume.
  • In a separate bowl, combine 1/2 cup of the ground pistachios, the almond meal and cornflour.  Add the pistachio mixture to the egg mixture and gently fold to combine, using a metal spoon.
  • Pour the mixture into the prepared tin and bake for 25-30 minutes or until the cake starts to come away from the tin.  Allow to cool in the tin for 20 minutes, before turning out onto a wire rack to cool completely.

To make rose cream

  • Place 1 cup (250ml) pure cream in a bowl and whip until soft peaks form.  Add 1 teaspoon of rosewater and sift in 1/4 cup (40g) icing (confectioner's) sugar.  Which to combine.  Makes 1 1/4 cups.
  • Place the cake on a cake stand or plate.  Top with rose petals** and the remaining ground pistachios.  Serve with rose cream.

* To make enough ground pistachios for this recipe, place 3/4 cup (105g) whole unsalted pistachios in a small food processor and process until finely chopped.

** We recommend The Cocktail Cart Cocktail Petals.  This combination of pink and red rose petals will elevate this cake to a sublime level of pretty