Description
This Pistachio Rose Milk Cake is a fragrant and moist dessert combining the nutty crunch of pistachios with the delicate floral aroma of rose water. Perfect for special occasions or teatime, this cake is rich, lightly sweetened, and infused with a unique flavor profile that’s sure to impress.
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
Other
- 1 cup granulated sugar
- ½ cup unsalted pistachios, roughly chopped
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round baking pan with parchment paper to ensure the cake doesn’t stick.
- Mix dry ingredients: In a bowl, combine the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In another large bowl, cream together the melted unsalted butter and granulated sugar until the mixture becomes light and fluffy, about 3 minutes using a hand or stand mixer.
- Add eggs: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to incorporate fully.
- Add milk and rose water: Gradually pour in the whole milk and rose water to the mixture, stirring until well combined. This adds moisture and the signature floral flavor to the cake.
- Fold in dry ingredients and pistachios: Gently fold the flour mixture into the wet ingredients until just combined to avoid overmixing. Then fold in the roughly chopped pistachios evenly through the batter.
- Pour and smooth batter: Pour the batter into the prepared baking pan, smoothing the top with a spatula for even baking.
- Bake: Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cake is fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely, allowing the texture to set.
Notes
- For a vegan variation, substitute eggs with flax eggs and use almond milk and vegan butter.
- Ensure the rose water is pure and food grade to avoid an overpowering artificial taste.
- You can toast the pistachios lightly before folding them into the batter for an enhanced nutty flavor.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with a cup of tea or coffee for afternoon tea gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Keywords: Pistachio cake, Rose milk cake, Floral dessert, Nutty cake, Baked cake, Rose water dessert, Vegetarian cake
