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, it’s perfect for special occasions or as a unique treat to brighten any day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Indian-inspired
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk (or almond milk)
- 2 tsp pure rose water
- 1 tsp vanilla extract
Add-ins
- ½ cup unsalted pistachios, roughly chopped
Instructions
- 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.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a large mixing bowl, beat the melted butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3 minutes. This helps create a tender crumb.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure full incorporation and a smooth batter.
- Add Milk and Rose Water: Gradually pour in the milk and pure rose water, mixing gently until fully combined. The rose water will impart a lovely floral aroma and flavor.
- Fold in Dry Ingredients and Pistachios: Gently fold the dry flour mixture into the wet batter to combine without overmixing, then carefully fold in the chopped pistachios to distribute them evenly.
- Transfer Batter to Pan: Pour the batter into the prepared baking pan and smooth the top with a spatula for an even surface.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents sogginess and keeps the texture perfect.
Notes
- You can substitute almond milk for whole milk for a dairy-free version.
- If you prefer a stronger rose flavor, add an extra teaspoon of rose water, but be cautious as too much can be overpowering.
- Be sure not to overmix the batter once the flour is added to keep the cake tender.
- Chop pistachios coarsely for a nice crunch and visual appeal.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Keywords: Pistachio Cake, Rose Milk Cake, Floral Dessert, Nutty Cake, Indian Dessert, Pistachio Rose Cake
Find it online: https://kitchenbynora.com/pistachio-rose-milk-cake-recipe/
