Irresistible Pistachio Rose Milk Cake Recipe to Delight Recipe

Introduction

This Pistachio Rose Milk Cake is a delightful dessert that combines fragrant rose water and crunchy pistachios into a moist, tender cake. Perfect for special occasions or an elegant afternoon treat, it brings a touch of Middle Eastern flair to your table.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted pistachios, roughly chopped
• 1 cup whole milk (or almond milk)
• 2 tsp pure rose water
• 2 tsp baking powder
• 3 large eggs
• ½ cup unsalted butter, melted
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round baking pan with parchment paper.
2. Step 2: In a bowl, mix together the flour, baking powder, and salt; set aside.
3. Step 3: In another bowl, cream the melted butter and sugar until light and fluffy, about 3 minutes.
4. Step 4: Add the eggs one at a time, mixing well after each addition.
5. Step 5: Gradually incorporate the milk, rose water, and vanilla extract until combined.
6. Step 6: Gently fold in the dry ingredients followed by the chopped pistachios.
7. Step 7: Pour the batter into the prepared pan and smooth the top evenly.
8. Step 8: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• For a nuttier flavor, toast the pistachios lightly before chopping and folding into the batter.
• Substitute rose water with orange blossom water for a different floral aroma.
• Use almond milk to make this cake dairy-free without sacrificing moisture.
• Add a sprinkle of powdered sugar or a light drizzle of honey on top before serving for extra sweetness.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual slices gently in the microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of pistachios?

Yes, chopped almonds or walnuts can be used as a substitute, though pistachios offer a distinct flavor and color that complements the rose water best.

Is rose water available in regular supermarkets?

Rose water is often found in the international or baking aisle of many supermarkets, or alternatively at Middle Eastern or specialty food stores.

Irresistible Pistachio Rose Milk Cake Recipe to Delight Recipe

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★★★★★

4.4 from 62 reviews

This Irresistible Pistachio Rose Milk Cake combines the delicate floral notes of rose water with crunchy pistachios for a uniquely fragrant and moist Middle Eastern-inspired dessert. Perfectly baked to a golden finish, this cake delivers a luscious balance of flavors and textures that will delight your taste buds.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted pistachios, roughly chopped

Wet Ingredients

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

Sweetener

• 1 cup granulated sugar

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 ensure the cake doesn’t stick.
2. Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later incorporation.
3. Cream Butter and Sugar: In another large bowl, cream the melted butter with the granulated sugar until the mixture is light and fluffy, which should take about 3 minutes.
4. Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to ensure a smooth batter.
5. Incorporate Milk and Rose Water: Gradually mix in the whole milk (or almond milk) and pure rose water until the wet ingredients are fully combined.
6. Fold in Dry Ingredients and Pistachios: Gently fold the dry flour mixture into the wet ingredients, taking care not to overmix. Then fold in the roughly chopped pistachios evenly throughout the batter.
7. Pour Batter and Bake: Pour the cake batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the cake set and makes it easier to slice.

Notes

• Use almond milk as a dairy-free alternative to whole milk if desired.
• For an extra moist cake, you can brush the top with a little rose syrup after baking.
• Make sure not to overmix the batter once the flour is added to keep the cake tender.
• Pistachios can be substituted or combined with other nuts like almonds for variation.
• Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Pistachio cake, rose water cake, Middle Eastern dessert, milk cake, floral cake, nutty cake