Rose & Pistachio Friands

CAKE
Written By Charlotte Avent
A pink-glazed rose and pistachio cake is centred on a ceramic plate, garnished with a dried rose petal. Behind it, more identical cakes are arranged in a shallow dish, with bowls of baking ingredients and a soft linen napkin completing the scene.

If you’re looking to bake something unique, elegant, and full of floral charm, look no further than our Rose & Pistachio Friands—a delicate, nutty twist on a classic almond cake, infused with rose and finished with a glossy, fragrant syrup. Part of my Bakes in Bloom series, this recipe captures the romance of summer in every bite.

Whether you’re baking for a brunch, bridal shower, or just to treat yourself, these pistachio friands are a guaranteed showstopper.

A platter of six mini rose and pistachio cakes with glossy pink glaze and dried rose petals sits on a wavy-edged ceramic dish. The setup includes vintage silver cutlery, scattered pistachios, dried rose petals, and bowls of ingredients on white tiles

Why You’ll Love These Rose & Pistachio Friands

Inspired by the light texture of French friands and Middle Eastern flavours, this cake is:

  • Beautifully fragrant – Rosewater (or optional dried rose petals) adds a subtle floral note without overpowering.

  • Nutty & moist – Ground almonds and blitzed pistachios create a dense, moist crumb that melts in your mouth.

  • Naturally gluten-light – With only a small amount of flour, it’s ideal for those reducing gluten without compromising texture.

  • Perfect for gifting or entertaining – The delicate look and sophisticated flavour make it ideal for spring or summer table-scapes.

Ingredients at a glance:

Cake:

  • Caster sugar, room-temperature butter

  • 4 medium eggs

  • Ground almonds & blitzed pistachios

  • Plain flour, lemon zest

  • Baking powder

Syrup:

  • Caster sugar

  • Fresh lemon juice

Optional Upgrade: Add a few drops of rosewater to the syrup for a floral finish or top with dried edible rose petals for decoration.

Icing:

  • Icing sugar

  • Water

  • Red or pink food colouring

An overhead view of six pink-glazed mini rose and pistachio cakes topped with dried rose peals, arranged on a scalloped cream-coloured serving dish. Surrounding elements include pistachios, dried rose petals, ground almonds, a linen napkin, and eggs.

Baking Tips & Tricks

  • Use fresh pistachios: Raw, unsalted pistachios give the best flavour and colour. Blitz until crumbly, not powdered.

  • Cream butter & sugar well: This step is key for a light, even texture—make sure the sugar is fully incorporated.

  • Let the syrup soak in: Pour it over the cake while it’s still warm to help it absorb deeply, locking in moisture and flavour.

  • Decorate thoughtfully: A sprinkle of crushed pistachios and a few dried rose petals will make this loaf irresistibly beautiful.

Serving Suggestions

These friands are lovely paired with:

  • A pot of Earl Grey or rose green tea

  • A dollop of Greek yogurt or crème fraîche

  • A drizzle of honey or rose syrup

A single mini rose and pistachio cake sits on a white ceramic plate, topped with a smooth pink glaze and garnished with a dried rose petal. A vintage dessert fork rests beside the cake, and additional cakes are blurred in the background.

Rose & Pistachio Friands

These Rose & Pistachio Friands are more than just a treat—they're a sensory experience. With the earthy richness of nuts, the brightness of citrus, and a whisper of floral sweetness, they embody everything we love about spring baking.

Add this recipe to your Bakes in Bloom collection and let your kitchen smell as beautiful as your garden.

Makes 12

For the cake

  • 190g caster sugar

  • 180g unsalted butter, at room temperatur

  • 4 medium free-range eggs

  • 80g ground almonds

  • 85g raw pistachios, blitzed in blender to a crumb

  • 1 tsp baking powder

  • 50g plain flour, sifted

  • Zest of 1 lemon

For the syrup

  • 90g of caster sugar

  • Juice of half a lemon (approx. 50ml)

For the icing

  • 130g icing sugar

  • 3tbsp water

  • 1tsp rosewater

  • Pink food colouring

  • Rose petals, to decorate

Method

  1. Preheat your oven to 140C and lightly grease a 12-hole friend tin.

  2. Cream the butter and sugar together until pale and smooth, then add the eggs one at a time and continue to mix until well incorporated.

  3. Carefully fold in the lemon zest, flour, baking powder, almonds and pistachios.

  4. Spoon or pipe into your prepared friand tin, being careful to only fill the holes halfway up as they’ll rise, and bake for 35-40 minutes until golden and springy to touch.

  5. Meanwhile, make the syrup by combining the lemon juice and caster sugar in a small saucepan and heating gently until the sugar has dissolved.

  6. Remove the friands from oven and whilst hot pour a tablespoon of syrup over each one.

  7. Allow to cool in the tin then turn out to cool completely.

  8. Make the icing by mixing the icing sugar with 3tbsp water and 1tsp rosewater until well combined. Add a small drop of pink food colouring and mix again until you have a uniform colour, and a thick but pourable consistency.

  9. Once the friends have cooled completely, top with the icing and finish with a rose petal for extra flair.

Charlotte Avent
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Peach & Thyme Galettes
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