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Pistachio Rose Milk Cake

Delicious Pistachio Rose Milk Cake for Sweet Celebrations

Delight in the unique flavors of Pistachio Rose Milk Cake, a moist and fluffy dessert perfect for celebrations.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Sift well to avoid lumps.
  • 1 cup Granulated Sugar Balances sweetness and enhances floral notes.
  • 1 cup Unsalted Pistachios Chop roughly for delightful bites; they add the signature flavor.
  • 1 cup Whole Milk Almond milk can be a nut-friendly substitute.
  • 2 tablespoons Pure Rose Water Use sparingly to avoid overpowering.
  • 2 teaspoons Baking Powder Must be fresh for that perfect rise.
  • 3 large Eggs Bind the ingredients and add moisture.
  • 1/2 cup Unsalted Butter Slightly melted helps with mixing and flavor enhancement.
  • 1 teaspoon Vanilla Extract Pure vanilla is preferred for best taste.
  • 1 pinch Salt Balances sweetness and brings out the flavors.
For the Icing (Optional)
  • 1 cup Powdered Sugar Dust lightly for a delicate finish.
  • 2 tablespoons Rose Water Can be added to the icing for an extra floral note.

Equipment

  • 8-inch round baking pan
  • Mixing bowls
  • electric mixer
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch round baking pan by greasing it and lining it with parchment paper.
  2. In a medium bowl, sift together 2 cups of all-purpose flour and 2 teaspoons of baking powder.
  3. In a large mixing bowl, cream together 1/2 cup of melted unsalted butter and 1 cup of granulated sugar for about 3 minutes.
  4. Add 3 large eggs to the mixture, one at a time, mixing well after each addition.
  5. Slowly pour in 1 cup of whole milk and 2 tablespoons of pure rose water, mixing until smooth.
  6. Gradually fold the dry ingredients into the wet mixture until just combined.
  7. Gently fold in 1 cup of roughly chopped unsalted pistachios.
  8. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes.
  9. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar or prepare an icing with powdered sugar and rose water before serving.

Nutrition

Serving: 1sliceCalories: 310kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 400IUCalcium: 40mgIron: 1mg

Notes

Consider soaking the cake with a rose water syrup for added moisture and flavor. Store leftovers in an airtight container for up to five days.

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