Description
Indulge in the luxurious flavors of this Pistachio Rose Milk Cake that offers a perfect blend of floral essence and nutty crunch. A delightful dessert that will leave you craving for more.
Ingredients
Cake Batter:
- 2 cups All-purpose flour
- 1 cup Sugar
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 1 cup Milk
- 3 large Eggs
- ½ cup Vegetable oil
Flavor & Mix-ins:
- 2 tablespoons Rose water
- 1 cup Chopped pistachios
Frosting or Garnish:
- 1 cup Whipped cream or cream cheese frosting
- ½ cup Crushed pistachios
- Edible rose petals (optional)
Instructions
- Baking Instructions: Preheat oven to 350°F (175°C) and grease a 9-inch pan, lining with parchment.
In a medium bowl, whisk together all-purpose flour, sugar, baking powder, and salt until light and free of lumps.
In another bowl, whisk eggs, milk, vegetable oil, and rose water until smooth and pale.
Gently fold chopped pistachios into the batter until evenly distributed.
Pour batter into prepared pan, smoothing top, then bake at 350°F for 25-30 minutes until a toothpick comes out clean.
In a chilled bowl, beat cream cheese and whipped cream with sugar until silky, soft peaks form.
Spread frosting over cooled cake, then sprinkle crushed pistachios and edible rose petals.
Notes
- Chill cake for 30 minutes for cleaner frosting slices.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg