Description
Indulge in the captivating fusion of fragrant pistachios, delicate rose, and creamy milk in this decadent Pistachio Rose Milk Cake. Perfect for special occasions or an indulgent treat any time, this cake is a true work of art that will transport your taste buds to a floral oasis.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 cup unsalted butter, softened
– 3 large eggs
– 1 cup whole milk
– 1 teaspoon rose water
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup shelled pistachios, chopped
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-5 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternately add the dry ingredients and milk to the creamed mixture, mixing just until combined.
6. Stir in the rose water and 3/4 cup of the chopped pistachios.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, frost the cake with your favorite frosting and garnish with the remaining chopped pistachios and a sprinkle of rose petals (optional).
Notes
For a more intense rose flavor, you can increase the amount of rose water used. The cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American