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Passover Pistachio Rose Cake

Micah Siva



During Passover, we refrain from eating leavened foodslike breads, baked goods and even certain grainsto remember the exodus from Egypt. Instead, we eat matzah and more recently, new alternative flours have found their way into our festive meals. Passover desserts have typically been made using matzah meal, but luckily dry sponge cakes are a thing of Passover past. (Also, this recipe uses baking powder which has been widely accepted as Passover friendly. You can find K4P baking powder at kosher food stores and if you do not want to use it, you can also try whipping your egg whites and folding them in to the batter.)

Whether you’re hosting or attending a Passover seder, you’ll wow friends and family at the end of your delicious meal with this Pistachio Rose Cake, which pays homage to Yasmin Khan’s Persian Love CakeLet’s upgrade the traditional Passover matzah meal sponge cake standard by combining almond flour with the flavors of the Middle East (lime, rose water and pistachios).  

It’s also a version of a traditional Persian Passover cake. If you’re interested in learning more about what’s on the table for Passover in Persian Jewish families, Joan Nathan has the scoop. Have a happy and healthy Passover! 

Ingredients for 8-10 servings

  • 1/2 cup honey 
  • 5 eggs 
  • 1 tsp. lime zest 
  • 2 tsp. rose water 
  • Tbsp. olive oil 
  • 1/2 cups almond flour 
  • 1/2 cup pistachios, chopped  
  • 1/2 Tbsp. baking powder 
  • 1/4 tsp. sea salt 
  • Preparation Time
    15 minutes
  • Cooking Time
    45 minutes


  1. Preheat oven to 325°F. Grease a loaf pan with olive oil. 
  1. In a medium bowl, whisk honey, eggs, lime zest, rose water and oil until fully combined. 
  1. In a large mixing bowl, combine almond flour, pistachios, baking powder and salt. 
  1. Pour the egg mixture into the dry ingredients, mixing to combine. 
  1. Pour batter into the loaf pan. 
  1. Bake for 40-45 minutes or until a toothpick comes out clean. 
  1. Let cool in the pan before serving. Top with optional whipped cream, pistachios and lime zest.  
  1. Enjoy! 

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Micah Siva

Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother’s kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, (Nosh with Micah), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.