Rosewater-Scented Pistachio Cake

1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon lemon peel, finely grated

1/2 cup yogurt
1/4 cup olive oil
1/3 cup palm sugar
1 tablespoon rosewater

1/2 cup pistachios, finely chopped


1/2 cup cream cheese
3 tablespoons honey or agave syrup
1/4 cup pistachios, chopped

Serves 6-8
Preheat oven to 175C/375F. Line bottom of 8 inch spring form or flan form with parchment paper and/or lightly grease the sides with olive oil.

In a large mixing bowl, combine flour, baking powder, baking soda, salt and lemon peel. Set aside. In another bowl, combine yogurt with sugar. Stir in olive oil and rosewater. Add wet and to dry ingredients and stir until just combined. Fold in chopped pistachios. Pour batter into prepared spring form. Bake for 25-30 minutes. Let cool for 5 minutes before taking out of the spring form.

Just before serving the cake, whip together the cream cheese and honey/agave. With a spatula, spread evenly over the top and sides of the cooled cake. Then sprinkle with chopped pistachios. Ready to serve.

© Anja's Food 4 Thought. Recipe from