Description

This Indulgent Pistachio Rose Milk Cake offers a delightful fusion of floral notes and nutty crunch in every bite. Moist and tender, this cake is enhanced by the delicate aroma of rose water and the rich texture of chopped pistachios. Perfect for special occasions or as an elegant dessert, it combines classic baking techniques with exotic flavors to wow your taste buds.

Ingredients

Scale

Cake Batter

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)

Glaze (Optional)

1 cup Powdered Sugar (sift before use for smooth finish)
1 tablespoon Rose Water (for drizzling)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan to ensure the cake does not stick during baking.
Sift Dry Ingredients: In a large mixing bowl, sift together 1 ½ cups of all-purpose flour and 1 ½ teaspoons of baking powder to aerate and ensure the cake rises well.
Cream Butter and Sugar: In a separate bowl, combine ½ cup of melted unsalted butter with 1 cup of granulated sugar and cream together using a mixer until smooth and lightened in color.
Add Eggs: Incorporate 3 large eggs one at a time into the butter and sugar mixture, mixing well after each addition to maintain batter consistency.
Add Liquids: Gradually pour in ½ cup of whole milk or almond milk and 1 tablespoon of pure rose water. Fold gently to combine, preserving the airy texture.
Combine Dry and Wet Ingredients: Fold the sifted dry flour mixture into the wet mixture until just incorporated to avoid overmixing which can toughen the cake.
Add Pistachios: Gently fold in ¾ cup of roughly chopped unsalted pistachios to distribute them evenly throughout the batter.
Bake: Transfer the batter into the prepared baking pan and smooth the top evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake: Let the cake cool in the pan for 10 minutes to settle, then transfer it to a wire rack to cool completely to prevent sogginess.
Prepare and Add Glaze (Optional): Sift 1 cup powdered sugar and mix with 1 tablespoon rose water to create a smooth glaze. Drizzle this over the cooled cake for a glossy, fragrant finish.

Notes

For a vegan version, substitute eggs with flaxseed meal mixture and use almond milk.
Ensure your baking powder is fresh for the best rise.
Sifting flour and baking powder is crucial for a light, airy texture.
Do not overmix the batter once dry ingredients are added to avoid a dense cake.
Let the cake cool completely before glazing to prevent melting the glaze.
Use high-quality pure rose water for the best flavor impact.
Chop pistachios roughly to maintain texture contrasts in the cake.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion / Middle Eastern influenced

Keywords: pistachio cake, rose water cake, floral desserts, nutty cake, elegant desserts, baked cake, vegetarian cake