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Pistachio Rose Milk Cake Recipe

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4.7 from 124 reviews

This Pistachio Rose Milk Cake is a fragrant and moist dessert featuring the delicate floral notes of rose water and the crunch of chopped pistachios. Perfect for special occasions or as a unique treat, this cake combines simple ingredients and traditional flavors to create a delightful and elegant sweet.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • 1 cup whole milk (or almond milk)
  • ½ cup unsalted butter, melted
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tsp pure rose water

Other Ingredients

  • 1 cup granulated sugar
  • ½ cup unsalted pistachios, roughly chopped

Instructions

  1. Preheat Oven 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 and ensure easy removal.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this mixture.
  3. Cream Butter and Sugar: In a separate large bowl, beat the melted unsalted butter and granulated sugar together until light and fluffy, about 3 minutes. This step helps to incorporate air for a lighter texture.
  4. Add Eggs: Add the eggs one at a time into the butter-sugar mixture, mixing well after each addition to ensure full incorporation.
  5. Add Milk and Rose Water: Gradually pour in the whole milk (or almond milk) and rose water, mixing until all liquids are combined smoothly with the batter.
  6. Fold in Dry Ingredients and Pistachios: Gently fold the dry flour mixture into the wet ingredients until just combined to avoid overmixing. Then, fold in the roughly chopped pistachios evenly throughout the batter.
  7. Pour Batter and Bake: Pour the batter into the prepared baking pan, smoothing the top with a spatula for even cooking. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking and helps it set properly.

Notes

  • For a vegan version, substitute eggs with flax eggs and use almond or other plant-based milk.
  • Ensure pistachios are unsalted to maintain balanced sweetness.
  • Rose water is potent; use pure rose water for authentic flavor without overpowering the cake.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://forkvista.com/pistachio-rose-milk-cake-recipe/