Name: Indulgent Pistachio Rose Milk Cake That Wows Every Bite Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Fusion / Middle Eastern influenced
Ingredients: 1 ½ cups All-Purpose Flour (sifted for lightness); 1 ½ teaspoons Baking Powder (check for freshness); 1 cup Granulated Sugar (essential for flavor balance); ½ cup Unsalted Butter (melted); 3 Large Eggs (substitutable with flaxseed meal mixture for vegan); ½ cup Whole Milk or Almond Milk (for moisture, use non-dairy for vegan); 1 tablespoon Pure Rose Water (use highest quality for best flavor); 1 teaspoon Vanilla Extract (use pure for best results); 1 teaspoon Salt (balances sweetness); ¾ cup Unsalted Pistachios (roughly chopped for even distribution); 1 cup Powdered Sugar (sift before use for smooth finish); 1 tablespoon Rose Water (for drizzling)

Ingredients

1 ½ cups All-Purpose Flour (sifted for lightness)

1 ½ teaspoons Baking Powder (check for freshness)

1 cup Granulated Sugar (essential for flavor balance)

½ cup Unsalted Butter (melted)

3 Large Eggs (substitutable with flaxseed meal mixture for vegan)

½ cup Whole Milk or Almond Milk (for moisture, use non-dairy for vegan)

1 tablespoon Pure Rose Water (use highest quality for best flavor)

1 teaspoon Vanilla Extract (use pure for best results)

1 teaspoon Salt (balances sweetness)

¾ cup Unsalted Pistachios (roughly chopped for even distribution)

1 cup Powdered Sugar (sift before use for smooth finish)

1 tablespoon Rose Water (for drizzling)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan.

Step 2: Sift together the all-purpose flour and baking powder in a large mixing bowl.

Step 3: In a separate bowl, cream the melted unsalted butter with the granulated sugar using a mixer until well combined.

Step 4: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition.

Step 5: Gradually pour in the milk and pure rose water, folding the mixture gently to combine.

Step 6: Fold the dry flour mixture into the wet ingredients until just incorporated—avoid overmixing.

Step 7: Gently fold in the roughly chopped unsalted pistachios.

Step 8: Transfer the batter into the prepared baking pan and smooth the surface evenly.

Step 9: Bake for 30 to 35 minutes, checking doneness by inserting a toothpick into the center; it should come out clean.

Step 10: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 11: For an optional glaze, mix powdered sugar with rose water and drizzle it over the cooled cake.

Tips & Variations

Use high-quality rose water for the best floral aroma and flavor.

To make this cake vegan, replace eggs with a flaxseed meal mixture and use almond or other plant-based milk.

Toast the pistachios lightly to enhance their nutty flavor before folding them into the batter.

For extra texture, sprinkle some chopped pistachios on top of the glaze before it sets.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. When refrigerated, allow the cake to come to room temperature before serving for the best texture. If glazed, keep the cake covered to prevent drying out. You can warm slices slightly in the microwave for about 10 seconds if preferred.

FAQs

Can I substitute pistachios with other nuts?

Yes, you can substitute pistachios with almonds, walnuts, or cashews if preferred. Keep in mind the flavor will change slightly, but the texture will remain delightful.

What’s the best way to check if the cake is baked through?

The most reliable method is to insert a toothpick or a cake tester into the center of the cake. If it comes out clean or with just a few crumbs clinging to it, the cake is done. Avoid opening the oven frequently to maintain even baking.