A delicate and aromatic Pistachio Rose Milk Cake featuring fragrant rose water and crunchy pistachios, baked to perfection for a moist and flavorful treat.
Total Time:50 minutes
Yield:8 servings
Ingredients
Dry Ingredients
1 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
Wet Ingredients
½ cup unsalted butter, melted
1 cup whole milk (or almond milk)
3 large eggs
1 tsp vanilla extract
2 tsp pure rose water
Additional Ingredients
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 easy removal of the cake.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
Cream Butter and Sugar: In another large bowl, combine the melted butter and granulated sugar. Cream them together until the mixture is light and fluffy, about 3 minutes using an electric mixer.
Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate them.
Add Milk and Rose Water: Gradually pour in the whole milk and pure rose water, mixing gently until combined.
Fold in Dry Ingredients and Pistachios: Gently fold the dry flour mixture into the wet ingredients until just combined. Then fold in the roughly chopped unsalted pistachios for texture and flavor.
Pour and Smooth Batter: Pour the batter into your prepared baking pan and smooth the top with a spatula to ensure even baking.
Bake the Cake: Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Notes
For a nut-free version, omit pistachios or substitute with seeds like pumpkin or sunflower seeds.
Use almond milk to make the cake dairy-free and suitable for lactose-intolerant individuals.
Rose water is key for the unique flavor; ensure it’s pure and food-grade.
Do not overmix the batter after adding flour to keep the cake tender.
Check the cake at 30 minutes to avoid overbaking as oven temperatures may vary.
