Go Back
–+ servings
Pistachio Rose Milk Cake

Indulgent Pistachio Rose Milk Cake That Wows Every Bite

This Pistachio Rose Milk Cake combines nutty pistachios and fragrant rose water for a delightful, crowd-pleasing dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 ½ cups All-Purpose Flour sifted for lightness
  • 1 ½ teaspoons Baking Powder check for freshness
  • 1 cup Granulated Sugar essential for flavor balance
  • ½ cup Unsalted Butter melted
  • 3 Large Eggs substitutable with flaxseed meal mixture for vegan
  • ½ cup Whole Milk or Almond Milk for moisture, use non-dairy for vegan
  • 1 tablespoon Pure Rose Water use highest quality for best flavor
  • 1 teaspoon Vanilla Extract use pure for best results
  • 1 teaspoon Salt balances sweetness
  • ¾ cup Unsalted Pistachios roughly chopped for even distribution
Optional Glaze
  • 1 cup Powdered Sugar sift before use for smooth finish
  • 1 tablespoon Rose Water for drizzling

Equipment

  • 8-inch round baking pan
  • mixing bowls
  • hand mixer or stand mixer
  • spatula
  • whisk
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan.
  2. Sift together 1 ½ cups of all-purpose flour and 1 ½ teaspoons of baking powder in a large mixing bowl.
  3. Combine ½ cup of melted unsalted butter with 1 cup of granulated sugar and cream them together using a mixer.
  4. Incorporate 3 large eggs one at a time into the butter and sugar mixture.
  5. Gradually pour in ½ cup of whole milk or almond milk and 1 tablespoon of pure rose water and fold gently.
  6. Fold the dry flour mixture into the wet mixture until just incorporated.
  7. Gently fold in ¾ cup of roughly chopped unsalted pistachios.
  8. Transfer the batter into the prepared baking pan and smooth the top.
  9. Bake for 30-35 minutes, checking with a toothpick for doneness.
  10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Prepare a glaze if desired and drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 450IUCalcium: 80mgIron: 1.2mg

Notes

Remember to use room temperature ingredients for the best texture. Sift the flour for an airy cake, and check your baking powder's freshness.

Tried this recipe?

Let us know how it was!