Description
This Pistachio Rose Milk Cake is a delightful fusion of flavors, combining the richness of pistachios with the floral essence of rose water. A moist and tender cake that’s perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
Wet Ingredients:
- 1 cup granulated sugar
- 1 cup whole milk (or almond milk)
- 2 tsp pure rose water
- 3 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup unsalted pistachios, roughly chopped
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare an 8-inch round baking pan with parchment paper.
- Mix Dry Ingredients: In a bowl, combine flour and baking powder; set aside.
- Cream Butter and Sugar: In another bowl, cream melted butter and sugar until light and fluffy, about 3 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated.
- Blend Wet Ingredients: Gradually mix in the milk and rose water until well combined.
- Fold in Dry Ingredients: Gently fold in the dry ingredients and chopped pistachios.
- Bake: Pour the batter into the pan, smooth the top, and bake for 30-35 minutes until a toothpick comes out clean.
- Cool and Serve: Allow the cake to cool for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg