Description
A delightful Pistachio Rose Milk Cake that combines the nuttiness of pistachios with the floral notes of rose water, perfect for any occasion.
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round baking pan with parchment paper.
- Mix dry ingredients: In a bowl, combine the flour and baking powder; set aside.
- Cream butter and sugar: In another bowl, cream the melted butter and sugar until light and fluffy, about 3 minutes.
- Add eggs: Beat in the eggs one at a time, mixing well after each addition.
- Combine wet ingredients: Gradually stir in the milk and rose water until well combined.
- Incorporate dry ingredients: Gently fold in the flour mixture and chopped pistachios, ensuring not to overmix.
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For best flavor, use fresh pistachios. You can decorate with extra pistachios and drizzle with rose syrup for a stunning presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg