Pistachio Rose Milk Cake Recipe
This Pistachio Rose Milk Cake is a delicate and fragrant dessert combining the nutty crunch of pistachios with the floral essence of rose water. Moist and tender, this cake offers a perfect balance of sweetness and unique flavors, baked to perfection in an easy-to-follow recipe.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 cup whole milk (or almond milk)
- 2 tsp pure rose water
- 3 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
Sugar and Nuts
- 1 cup granulated sugar
- ½ cup unsalted pistachios, roughly chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round baking pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream Butter and Sugar: In a separate bowl, cream the melted butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3 minutes.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure a smooth batter.
- Add Milk and Rose Water: Gradually incorporate the milk and pure rose water into the wet mixture, mixing until combined evenly.
- Incorporate Dry Ingredients and Pistachios: Gently fold the previously mixed dry ingredients into the wet batter, then carefully fold in the roughly chopped pistachios, being careful not to overmix.
- Pour and Smooth Batter: Pour the batter into the prepared baking pan and smooth the top with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- You can substitute almond milk for whole milk to make this cake dairy-free.
- Ensure eggs are at room temperature for better batter incorporation.
- For extra aroma, you can sprinkle some chopped pistachios on top before baking.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- This cake pairs wonderfully with a cup of tea or coffee.
Keywords: Pistachio Cake, Rose Water Cake, Milk Cake, Floral Dessert, Nutty Cake, Homemade Cake
Find it online: https://yumwithmia.com/pistachio-rose-milk-cake-recipe/
