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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.

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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour and baking powder, then set aside for later use.
  3. 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.
  4. Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition to fully combine.
  5. Add Milk and Rose Water: Gradually add the whole milk and pure rose water to the wet mixture, stirring gently until everything is combined.
  6. 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.
  7. Pour and Smooth Batter: Transfer the batter into the prepared baking pan and smooth the top with a spatula to ensure even baking.
  8. 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.
  9. 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

Find it online: https://cookedbycleo.com/pistachio-rose-milk-cake-recipe/