Description
This Pistachio Rose Milk Cake is a fragrant and moist dessert combining the nutty crunch of pistachios with the delicate floral notes of rose water. Perfect for special occasions or as a delightful treat with tea, this cake offers a unique twist on classic milk cake recipes.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup whole milk (or almond milk)
- 3 large eggs
- 2 tsp pure rose water
- 1 tsp vanilla extract
Other
- 1 cup granulated sugar
- ½ cup unsalted pistachios, roughly chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round baking pan with parchment paper to prevent the cake from sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a separate large bowl, cream the melted unsalted butter with granulated sugar until the mixture is light and fluffy, which should take about 3 minutes using a hand mixer or stand mixer on medium speed.
- Add Eggs: Add the eggs one at a time into the creamed butter and sugar mixture, mixing well after each addition to ensure full incorporation and a smooth batter.
- Add Milk and Rose Water: Gradually pour in the whole milk and rose water, mixing until just combined, which will add moisture and the signature floral aroma to the cake.
- Fold in Dry Ingredients and Pistachios: Gently fold the dry ingredient mixture into the wet ingredients using a spatula, being careful not to overmix. Follow by folding in the roughly chopped unsalted pistachios for texture and flavor.
- Pour Batter and Bake: Pour the prepared batter into the lined baking pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely before slicing and serving.
Notes
- For a dairy-free version, use almond milk and plant-based butter substitutes.
- Ensure eggs are at room temperature for better batter consistency.
- Chop pistachios roughly to retain crunch and texture.
- Do not overmix the batter to avoid a dense cake.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Keywords: Pistachio Rose Milk Cake, Rose water cake, Pistachio cake, Indian dessert, milk cake, floral cake
