Inspired by afternoon teas in secret gardens and springtime liaisons.

Welcome to The Gilded Table: Seasonal Editions — the most romantic corner In Bianca’s Kitchen yet. Because every season has a flavor—and a story. From spring quiches to wintry tarts, each dish is a chapter in the year’s delicious tale. So pour a cup of something lovely, and stay a while.
— From Bianca’s Spring Kitchen, with love 🌸

A Springtime Tea Cake Infused with Rosewater & Daydreams.

There are recipes that nourish, and then there are recipes that flirt with the senses — Petals & Pistachio does both.
Delicately perfumed with rosewater and crowned with lemon cream, these charming tea cakes are little sighs of spring wrapped in butter and bloom. A quiet celebration of renewal, softness, and the joy of seasonal sweets.

Serve them at golden hour with your favorite floral tea and the company of good gossip — they were made for moments that linger.

☕ Pair with floral tea and serve on a vintage tray for full garden-party charm.

🍃 Garnish with: Dried rose petals or edible flowers for a fairy-glade picnic feel.

“Rosewater may scent the cake, but mischief stirs the batter.”
— From Bianca’s Spring Kitchen, with love 🌸

🌸 Serving Suggestions

This recipe yields approximately 12 tea cakes when baked in standard muffin tins, though you may also use madeleine molds or mini bundt pans for a more whimsical presentation.

🫖 For a Garden Party:
Serve each tea cake on vintage china with a swirl of rosewater buttercream, then garnish with crushed pistachios, edible rose petals, and a curl of lemon zest. Pair with The Floral Affair mocktail or a sparkling elderflower lemonade.

🍰 For Afternoon Tea:
Plate alongside finger sandwiches, lemon scones, and your favorite floral tea — lavender chamomile, jasmine, or rosehip are perfect matches. A tiered stand makes them a showstopper on any spring table.

💌 For Romantic Dessert Moments:
Warm gently before serving and top with lemon whipped cream or a drizzle of honey-rose glaze. A quiet, enchanting finish to any meal.

🌿 Éloïse’s Whimsical Tip:
Tuck a tiny handwritten note beneath each cake for a garden gathering — a quote, a wish, or a sweet scandal. Just a little edible intrigue for your guests to discover.

💐Coming Soon:

🫒The Gilded Table| Spring Edition | Garden Gathering 🫒

Petals & Pistachio

A Springtime Tea Cake Infused with Rosewater & Daydreams

Ingredients

1½ cups all-purpose flour
¾ cup shelled pistachios, finely ground
1 tsp salt
2 tsp baking powder
½ tbsp ground cinnamon
2 large eggs
1 cup granulated sugar
½ cup unsalted butter, melted and cooled
¾ cup milk
¼ cup rosewater

For the Frosting

½ cup unsalted butter, at room temperature
2 cups confectioners’ sugar
1 tbsp rosewater
Juice of ½ lemon

Optional Garnishes

Crushed pistachios
Dried edible rose petals
Lemon zest

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Pulse shelled pistachios in a food processor until finely ground.
Whisk pistachios, flour, salt, baking powder, and cinnamon in a medium bowl.
In a large bowl, beat eggs and sugar until fluffy. Add butter, milk, and rosewater.
Gradually mix dry ingredients into wet until just combined.
Divide batter into muffin cups and bake for 14–18 minutes, or until a toothpick comes out clean.
Cool completely on a wire rack before frosting.
Beat frosting ingredients until smooth and pipe onto cooled cakes.
Garnish with crushed pistachios, petals, and lemon zest.

“Rosewater may scent the cake, but mischief stirs the batter.”
— Life In Bianca’s Kitchen