Orange Blossom Rose Cake with Honey Pistachio Frosting and Wild Peach Saffron Jam

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Orange Blossom Rose Cake with Honey Pistachio Frosting and Wild Peach Saffron Jam

This Orange Blossom Rose Cake with Honey Pistachio Frosting and Wild Peach Saffron Jam is an elegant show-stopper for dinner parties, birthdays, potlucks, and can even be an indulgent dessert for one (albeit spread over a couple days).


I think it may be obvious at this point that I’m especially drawn towards Persian flavors. There’s something magical and undoubtedly elegant about the trinity of saffron, pistachios, and rose.

The sponge cake used in this recipe was inspired by my Pandan Pound Cake, replacing the pandan extract with rose water, orange blossom extract, and a generous amount of saffron threads. It’s a moist, yet firm cake base which perfectly compliments the lush pistachio frosting – sweetened with only honey.

I had some leftover Wild Peach Saffron Jam which I spread between the layers, adding another layer of texture and flavor.

This element is absolutely optional, but definitely recommended! This Orange Blossom Rose Cake takes a little more time than most of my recipes, but that’s to be expected when making a layer cake like this one, and I’ll tell you – it’s worth it!

If you happen to have more than one baking tin of the same size, then you can make the cakes in a jiffy.


Orange Blossom Rose Cake:
  • 1/4 teaspoon saffron
  • 1/2 cup boiling water
  • 2 ½ cups flour
  • 1 tablespoon cornstarch
  • 1 tablespoon coconut cream powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1 1/2 cups raw cane sugar or coconut sugar
  • 1/2 cup butter or coconut oil, melted
  • 1 small zested lemon
  • 1 cup canned full-fat coconut milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • 1 teaspoon rose water
  • 1 teaspoon orange blossom extract
Honey Pistachio Frosting:
  • 1 cup butter, room temperature
  • 1 cup pistachio butter
  • 2/3 cups cream cheese, room temperature
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
Wild Peach Saffron Jam:

Wild Peach Saffron Jam recipe


Orange Blossom Rose Cake:
  1. Preheat oven to 175°C.
  2. Pour hot water over saffron and let sit for 15 minutes.
  3. In a medium-sized bowl, whisk together the flour, cornstarch, coconut cream powder, baking powder, baking soda, salt, and sugar.
  4. In another mixing bowl combine the butter, coconut milk, water, apple cider vinegar, vanilla extract, rose water, orange blossom extract, and the saffron/water mixture. Make sure there aren’t any coconut milk solids.
  5. Add dry ingredients to wet ingredients and using a rubber spatula, mix until just combined. Make sure not to over-mix.
  6. Grease a loaf pan with coconut oil, butter, or olive oil and thinly coat with flour. Pour the batter into a round cake pan and bake in the oven for about 30 minutes. I suggest checking at 25 minutes with the toothpick test and keeping a close eye for the last few minutes, the time will vary slightly depending on your oven.
  7. Repeat step 6 two more times with the remaining batter.
  8. Let the cakes cool before frosting.
Honey Pistachio Frosting:
  1. First, using an electric hand mixer, whip the butter until it is light and creamy. Then add the remaining ingredients and mix until fluffy and light in color. Adjust sweetness to your liking.


  1. Spread a small dollop of frosting onto a large plate and lay the first layer on top. This is to ensure the cake stays in place.
  2. Spread the top of the cake with frosting and top the frosting with a generous layer of jam.
  3. Place the second layer on top and repeat step 2.
  4. Place the final layer on top and cover with frosting. You can now spread frosting over the entire cake. I recommend an initial crumb coat first, then putting it into the fridge to cool, and then continuing with the final frosting of the cake. Decorate as you wish!


  • If you’re avoiding gluten this recipe works just fine with a gluten-free flour mix.
  • If you don’t have any coconut milk on hand, use 1 ½ cups of any other plant-based milk and remove the ½ cup of water.
  • If you don’t have any vinegar I recommend using the same quantity of lemon juice instead.
  • If you don’t have coconut cream powder or cornstarch and happen to have instant pudding mix then that will work as a perfect 1:1 substitute.
Orange Blossom Rose Cake with Honey Pistachio Frosting and Wild Peach Saffron Jam
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