Irresistible Pistachio Rose Milk Cake Recipe to Delight Recipe
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.
- 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
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
- 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.
- Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later incorporation.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
