Pistachio Rose Milk Cake Recipe

Introduction

This Pistachio Rose Milk Cake offers a delicate floral flavor combined with the rich nuttiness of pistachios. Soft, moist, and subtly sweet, it’s perfect for an elegant tea time or a special dessert treat.

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

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round baking pan with parchment paper.
2. Step 2: In a bowl, mix together the flour, baking powder, and salt; set aside.
3. Step 3: In another bowl, cream the melted butter and sugar until light and fluffy, about 3 minutes.
4. Step 4: Add the eggs one at a time, mixing well after each addition.
5. Step 5: Gradually stir in the milk, rose water, and vanilla extract until combined.
6. Step 6: Gently fold in the dry ingredients followed by the chopped pistachios until just incorporated.
7. Step 7: Pour the batter into the prepared pan and smooth the top evenly.
8. Step 8: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. 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 vegan version, substitute eggs with flax eggs and use plant-based milk and butter alternatives.
• Add a sprinkle of crushed pistachios on top before baking for extra crunch and decoration.
• If you prefer a stronger rose flavor, increase the rose water by half a teaspoon, but be careful as too much can be overpowering.
• This cake pairs beautifully with a light 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 3 days. For longer storage, keep it refrigerated for up to 5 days. To reheat, warm slices gently in a microwave for 10-15 seconds or serve at room temperature for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, you can substitute pistachios with almonds, walnuts, or cashews depending on your preference. Just make sure to chop them roughly for the best texture.

Is rose water necessary for this cake?

Rose water provides the signature floral aroma that defines this cake. If unavailable, you can omit it, but the flavor profile will be less distinctive. Alternatively, a small amount of orange blossom water can be used for a different yet complementary floral note.

Pistachio Rose Milk Cake Recipe

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★★★★★

4.8 from 79 reviews

This Pistachio Rose Milk Cake is a fragrant and moist dessert that beautifully combines the nutty crunch of pistachios with the delicate floral aroma of rose water. Perfect for special occasions or a delightful teatime treat, this cake features a tender crumb enhanced by whole milk and a subtle hint of vanilla.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Indian-inspired

Ingredients

Scale 1x2x3x

Dry Ingredients

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

Wet Ingredients

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

Other Ingredients

• 1 cup granulated sugar
• ½ cup unsalted pistachios, roughly chopped

Instructions

1. 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.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this mixture for later incorporation.
3. Cream Butter and Sugar: In a separate large bowl, cream the melted unsalted butter and granulated sugar together using a mixer or by hand until the mixture is light and fluffy, about 3 minutes. This step helps create a tender texture in the final cake.
4. Add Eggs: Add the eggs one at a time to the creamed butter and sugar, mixing thoroughly after each addition. This ensures a smooth batter and promotes even leavening.
5. Incorporate Milk and Rose Water: Gradually pour in the milk and rose water to the wet mixture and mix until fully combined, which imparts a delicate floral flavor and moistness to the cake.
6. Combine Dry and Wet Ingredients: Gently fold the dry flour mixture into the wet ingredients to avoid overmixing; this preserves the cake’s light crumb. Then fold in the roughly chopped pistachios evenly throughout the batter.
7. Pour Batter into Pan: Transfer the prepared batter into the lined baking pan, spreading and smoothing the top for an even bake.
8. Bake: Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
9. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents sogginess and firms up the cake for slicing.

Notes

• You can substitute almond milk for whole milk to make this cake dairy-free.
• Ensure the melted butter is not too hot when mixing to avoid cooking the eggs prematurely.
• Chopping pistachios roughly adds texture, but you can toast them lightly for enhanced flavor.
• Rose water is potent; adjust quantity based on your preference for floral aroma.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Pistachio cake, rose water cake, floral cake, nutty dessert, milk cake, Indian dessert, baking recipe