toasted pistachio and rosewater scented olive oil cake

Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

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toasted pistachio and rosewater scented olive oil cake  Nik Sharma for @SFChronicle

Folks, we just learned that Season was one of the Cookbooks of the Year by the American Library Association! This is such a wonderful honor and I could not be happier. Thank you for all your support!

I’ve been on a crazy hunt for Seville Oranges, as the Bay Area’s Jam Expert – June Taylor calls them the Queen of all citrus marmalades, this is the orange to use for that classic marmalade flavor. I love a good bitter marmalade and while Seville is the way to go but they’re not that easy to find and the season is quite short. One option would be getting my own tree but the garden is already packed with plants and I don’t think I have anymore space to squeeze a new tree in. Fingers crossed this works out.

This is a good everyday cake, one that is very amenable towards playing with new ingredients in flavor. An olive oil cake infused with a bit of rosewater, the green cardamom is added to balance out the rosewater scent (some people can find it intense , of course you can also use half the amount). Use a good quality fruity olive oil that you really love in this cake, it will make an outstanding cake. The recipe is here at my column at the San Francisco Chronicle. I like this cake with tea or coffee.

Later this week, I will share some of my favorite new cookbooks that I’ve been glued to. Quite a few are from the U.K. and I think you might just like the sheer variety of books that are coming out!

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