Pistachio Rose Milk Cake
Indulge in a delightful slice of Pistachio Rose Milk Cake, where the nutty richness of pistachios seamlessly blends with the delicate floral notes of rose. This moist and fluffy cake is perfect for any occasion—from festive gatherings to a simple weekday treat. With its vibrant colors and irresistible aroma, it’s sure to impress both friends and family alike!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
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.
- In one bowl, combine all-purpose flour and baking powder; set aside.
- In another bowl, cream melted butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each addition.
- Gradually mix in milk (or almond milk) and rose water until combined.
- Fold in the dry ingredients followed by the chopped pistachios, being careful not to overmix.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow cooling for about 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Find it online: https://teffrecipes.com/pistachio-rose-milk-cake/