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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.

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)
  • 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

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