Apple-Rose Cake


  • Baking spray with flour

  • 3 medium-size tart apples, divided (we like Shizuka, Calville Blanc, and Northern Spy)

  • 1/2 cup diced dried apple

  • 3 tablespoons honey, divided

  • 1/2 cup flour

  • 1 cup granulated sugar

  • 1/2 cup pistachios, toasted and chopped

  • 2 teaspoons finely ground dried rose petals

  • 2 teaspoons baking powder

  • 1/2 teaspoon plus a pinch of kosher salt, divided

  • 1/2 teaspoon baking soda

  • 3 large eggs, beaten

  • 1/2 cup plus 1 1/2 teaspoons extra-virgin olive oil, divided

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoon rosewater


  1. Preheat oven to 350°F. Coat a 9-inch springform pan with baking spray.

  2. Peel 2 of the apples. Using largest holes of a box grater, coarsely grate peeled apples over a medium bowl. (You should have 2 cups grated apples.) Stir in dried apple and 1 tablespoon honey; set aside.

  3. Stir together flour, sugar, pistachios, ground rose petals, baking powder, 1/2 teaspoon salt, and baking soda in a large bowl until well combined. Make a well in center of dry ingredients. Whisk in eggs, 1/2 cup oil, and grated apple mixture until a thick batter forms.

  4. Spoon batter into prepared pan, smoothing top with an offset spatula. Core and halve remaining apple (do not peel). Thinly slice into half-moons. Starting around border of pan and working your way in, arrange apple slices so they overlap slightly, like petals on a flower, until you reach the middle. When you get to the middle, take the last apple slice and gently roll it into a loose spiral; insert in center.

  5. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 10 minutes. Remove sides of pan.

  6. Meanwhile, whisk together lemon juice, rosewater, remaining 2 tablespoons honey, remaining 1 1/2 teaspoons olive oil, and a pinch of salt in a small saucepan. Cook over medium until slightly reduced, about 2 minutes. Remove from heat, and let cool.

  7. Brush top of warm cake with syrup, and let cool completely, about 1 hour.

NOTES: Find dried, organic rose petals at

| Adapted from Food & Wine