Indulgent Pistachio Rose Milk Cake That Wows Every Bite Recipe

Introduction

This indulgent Pistachio Rose Milk Cake is a delightful treat that combines floral notes with nutty richness in every bite. Perfect for special occasions or whenever you want to impress, this cake offers a unique twist on a classic milk cake.

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

1. Step 1: Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan.
2. Step 2: Sift together the all-purpose flour and baking powder in a large mixing bowl.
3. Step 3: In a separate bowl, combine the melted unsalted butter and granulated sugar, then cream them together using a mixer until smooth.
4. Step 4: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition.
5. Step 5: Gradually pour in the milk and pure rose water, folding gently to combine.
6. Step 6: Fold the sifted dry flour mixture into the wet ingredients until just incorporated; do not overmix.
7. Step 7: Gently fold in the roughly chopped unsalted pistachios for even distribution.
8. Step 8: Transfer the batter into the prepared baking pan and smooth the top evenly.
9. Step 9: Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. Step 11: If desired, prepare a glaze by mixing powdered sugar with rose water and drizzle it over the cooled cake for extra flavor.

Tips & Variations

• For a vegan version, substitute eggs with a flaxseed meal mixture and use almond or another plant-based milk.
• Use high-quality rose water to ensure a fragrant and authentic floral taste.
• Toast the pistachios lightly before folding them in to enhance their flavor.
• Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. Rewarm slices gently in the microwave or oven before serving to restore moisture and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, almonds or walnuts can be used as alternatives, though pistachios offer a distinct flavor that complements rose water best.

Is rose water necessary in this recipe?

Rose water gives this cake its unique floral aroma and taste, but if unavailable, you can omit it or substitute with a small amount of orange blossom water.

Indulgent Pistachio Rose Milk Cake That Wows Every Bite Recipe

Print Recipe

★★★★★

5 from 55 reviews

This indulgent Pistachio Rose Milk Cake is a delightful treat that combines the delicate floral notes of rose water with the rich crunch of pistachios. Moist, fragrant, and beautifully textured, this cake wows with every bite, making it perfect for special occasions or a luxurious afternoon snack.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups All-Purpose Flour (sifted for lightness)
• 1 ½ teaspoons Baking Powder (check for freshness)
• 1 teaspoon Salt (balances sweetness)
• ¾ cup Unsalted Pistachios (roughly chopped for even distribution)

Wet Ingredients

• ½ cup Unsalted Butter (melted)
• 1 cup Granulated Sugar (essential for flavor balance)
• 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)

For Glaze

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

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan thoroughly to prevent sticking.
2. Sift Dry Ingredients: In a large mixing bowl, sift together 1 ½ cups of all-purpose flour, 1 ½ teaspoons baking powder, and 1 teaspoon salt to ensure lightness and uniform mixing.
3. Cream Butter and Sugar: In another bowl, combine ½ cup melted unsalted butter with 1 cup granulated sugar. Use a mixer to cream them together until smooth and fluffy, forming the base of your cake batter.
4. Add Eggs: Incorporate 3 large eggs one at a time into the butter and sugar mixture, beating well after each addition to create a smooth, consistent batter.
5. Add Milk and Rose Water: Gradually pour in ½ cup milk (or almond milk for vegan option) and 1 tablespoon of pure rose water, folding gently to combine without overmixing.
6. Combine Dry and Wet Mixtures: Carefully fold the sifted dry flour mixture into the wet ingredients until just incorporated, maintaining a light batter.
7. Fold in Pistachios: Gently fold in ¾ cup roughly chopped unsalted pistachios to distribute them evenly throughout the batter.
8. Transfer to Pan: Pour the batter into the prepared baking pan and smooth the top with a spatula to ensure even baking.
9. Bake: Bake for 30-35 minutes in the preheated oven. Use a toothpick inserted into the center to check doneness; it should come out clean when the cake is ready.
10. Cool Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, preventing sogginess from residual heat.
11. Prepare and Drizzle Glaze: If desired, mix 1 cup sifted powdered sugar with 1 tablespoon rose water to make a smooth glaze, then drizzle it over the cooled cake for added sweetness and aroma.

Notes

• For a vegan option, substitute eggs with flaxseed meal mixture and use almond milk.
• Use high-quality pure rose water for the best flavor impact.
• Ensure pistachios are roughly chopped to provide a pleasant texture contrast without overpowering.
• Check the freshness of baking powder to guarantee proper rise and texture.
• Allow the cake to cool completely before glazing to prevent melting the glaze.

Keywords: Pistachio cake, rose milk cake, floral dessert, Middle Eastern cake, pistachio rose cake, elegant cake recipe, fragrant cake