Pistachio Rose Milk Cake Recipe
This Pistachio Rose Milk Cake is a fragrant and moist dessert combining the nutty flavor of pistachios with the delicate aroma of rose water, perfect for a delightful treat or special occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round baking pan with parchment paper.
- Mix Dry Ingredients: In a bowl, mix together flour and baking powder; set aside.
- Cream Butter and Sugar: In another bowl, cream melted butter and sugar until light and fluffy (about 3 minutes).
- Add Eggs: Add eggs one at a time, mixing well after each addition.
- Incorporate Liquids: Gradually incorporate milk and rose water until combined.
- Fold in Dry Ingredients and Pistachios: Gently fold in the dry ingredients followed by the chopped pistachios.
- Pour Batter: Pour the batter into the prepared pan and smooth the top.
- Bake: Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool: Let cool for 10 minutes before transferring to a wire rack.
Notes
Find it online: https://yumfoodusa.com/pistachio-rose-milk-cake-recipe/