Description
Indulge in the exquisite flavors of this Pistachio Rose Milk Cake, a delightful dessert that combines the nutty richness of pistachios with the delicate floral notes of rose. This moist, fluffy cake is the perfect treat for any occasion.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 3 large eggs
– 1 cup whole milk
– 1 teaspoon rose water
– 1 cup chopped pistachios
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually mix in the milk and rose water until well combined.
6. Slowly fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
7. Gently fold in 3/4 cup of the chopped pistachios.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Once cooled, top the cake with the remaining 1/4 cup chopped pistachios and a light dusting of powdered sugar.
Notes
For a more intense rose flavor, add an extra 1/2 teaspoon of rose water. You can also use rosewater-infused milk for a deeper rose taste. Serve this cake at room temperature or chilled, and enjoy its delightful combination of flavors.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: Persian-Inspired