Pistachio Rose Milk Cake Recipe
A fragrant and delicate Pistachio Rose Milk Cake combining the nutty crunch of pistachios with aromatic rose water, creating a moist and flavorful treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 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
- ½ cup unsalted butter, melted
- 1 cup whole milk (or almond milk)
- 3 large eggs
- 1 tsp vanilla extract
- 2 tsp pure rose water
- 1 cup granulated sugar
Add-ins
- ½ cup unsalted pistachios, roughly chopped
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 and bakes evenly.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream Butter and Sugar: In a separate bowl, combine the melted unsalted butter and granulated sugar. Beat together until the mixture is light and fluffy, which usually takes about 3 minutes, setting the base for a tender cake.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to ensure a smooth, well-incorporated batter.
- Add Milk and Rose Water: Gradually stir in the whole milk and pure rose water, blending thoroughly to infuse the batter with fragrant floral notes.
- Combine with Dry Ingredients and Pistachios: Gently fold in the dry flour mixture until just incorporated to avoid overmixing. Then fold in the roughly chopped pistachios for crunch and flavor.
- Pour Batter and Bake: Pour the batter evenly into the prepared pan, smoothing the top with a spatula for even rising. Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before serving or frosting as desired.
Notes
- For a dairy-free version, substitute the whole milk with almond milk as indicated.
- Ensure eggs are at room temperature for better emulsification and cake texture.
- Don’t overmix after adding flour to maintain a tender crumb.
- Chopping pistachios roughly provides a nice texture contrast; you can toast them lightly for enhanced flavor if preferred.
- Rose water is potent; use pure rose water for best results to avoid any artificial aftertaste.
- Allow the cake to cool completely before slicing to prevent crumbling.
Keywords: Pistachio cake, Rose water cake, Milk cake, Floral dessert, Nutty cake, Moist cake
Find it online: https://jedentaglecker.com/pistachio-rose-milk-cake-recipe/
