Description
Indulge in the exquisite flavors of this Pistachio Rose Milk Cake, a decadent dessert that combines the nutty richness of pistachios with the delicate floral notes of rose petals. This moist and tender cake is a true delight for the senses.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 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
– 1/4 cup dried rose petals
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually alternate adding the flour mixture and milk to the butter mixture, mixing until just combined.
6. Stir in the rose water, 3/4 cup of the chopped pistachios, and 2 tablespoons of the dried rose petals.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted into 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, top the cake with the remaining 1/4 cup chopped pistachios and 2 tablespoons dried rose petals.
Notes
For a more intense rose flavor, you can add an additional 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 5 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American