Description
Indulge in the captivating flavors of Pistachio Rose Milk Cake, a delightful twist on a classic dessert. This moist, finely crumbed cake combines the rich, nutty taste of pistachios with the fragrant notes of rose for a truly unique and unforgettable treat.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 4 large eggs
– 1 cup whole milk
– 1 teaspoon rose water
– 1 cup shelled pistachios, finely chopped
Instructions
1. 1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. 2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3. In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
4. 4. Add the eggs one at a time, beating well after each addition.
5. 5. Alternate adding the flour mixture and milk to the butter mixture, mixing just until combined.
6. 6. Stir in the rose water and 3/4 cup of the chopped pistachios.
7. 7. Pour the batter into the prepared cake pan and smooth the top.
8. 8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. 9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. 10. Frost the cooled cake with your desired frosting, and sprinkle the remaining 1/4 cup chopped pistachios on top.
Notes
For a more intense rose flavor, add an extra 1/2 teaspoon of rose water to the batter. The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Prep Time: 20
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American