Introduction

Pistachio Rose Milk Cake is a fragrant and moist dessert that combines the nutty richness of pistachios with the delicate floral notes of rose water. Perfect for special occasions or a delightful treat with tea, this cake is both elegant and easy to make.

Pistachio Rose Milk Cake Recipe - Recipe Image

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

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

Tips & Variations

For a stronger rose flavor, add an extra teaspoon of rose water, but be careful not to overpower the cake.
Substitute almond milk for a dairy-free version without compromising the cake’s moisture.
Toast the pistachios lightly before chopping to enhance their flavor and crunch.
Serve with a dusting of powdered sugar or a drizzle of honey for added sweetness.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, bring to room temperature or warm gently in the oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut instead of pistachios?

Yes, you can substitute pistachios with chopped almonds or walnuts for a different but equally delicious texture and flavor.

Is rose water essential for this recipe?

Rose water adds the signature floral aroma and flavor, but if unavailable, you can omit it or replace it with a teaspoon of vanilla extract, though it changes the cake’s character.

Pistachio Rose Milk Cake Recipe

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★★★★★

4.6 from 116 reviews

This Pistachio Rose Milk Cake combines delicate rose water flavor with crunchy pistachios in a moist, tender cake. Perfect for a special occasion or afternoon tea, this cake is made with simple ingredients like all-purpose flour, eggs, and butter, baked to golden perfection and lightly scented with fragrant rose water.

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

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt

Wet Ingredients

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

Other

1 cup granulated sugar
½ cup unsalted pistachios, roughly chopped

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 to ensure the cake doesn’t stick.
Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour and baking powder, then set aside for later use.
Cream Butter and Sugar: In a separate large bowl, cream the melted butter and granulated sugar together using a hand mixer or whisk until the mixture is light and fluffy, approximately 3 minutes.
Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition to fully combine.
Add Milk and Rose Water: Gradually add the whole milk and pure rose water to the wet mixture, stirring gently until everything is combined.
Combine Dry and Wet Ingredients: Slowly fold the flour mixture into the wet ingredients using a spatula to avoid overmixing, then gently fold in the roughly chopped pistachios.
Pour and Smooth Batter: Transfer the batter into the prepared baking pan and smooth the top with a spatula to ensure even baking.
Bake the Cake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a nut-free version, omit the pistachios or replace with seeds like pumpkin or sunflower seeds.
You can substitute almond milk or any plant-based milk for whole milk to make the cake dairy-free.
Ensure not to overmix the batter after adding the flour to keep the cake light and soft.
The rose water adds a fragrant and floral aroma but can be adjusted to taste or replaced with orange blossom water for a different flavor twist.

Keywords: Pistachio cake, rose water cake, milk cake recipe, floral dessert, nut cake, baked cake, pistachio dessert