Go Back
Print Pin

Indulgent Rose and Pistachio Milk Cake Recipe

This Rose and Pistachio Milk Cake combines floral flavor and nutty richness for a stunning dessert, ideal for celebrations or a charming afternoon treat.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup whole milk
  • ½ cup unsalted butter melted
  • 3 large eggs
  • 2 tablespoons rosewater
  • ¼ teaspoon salt
  • ½ cup chopped pistachios
  • Powdered sugar for dusting optional

Instructions

  • Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
  • In a large mixing bowl, cream together the melted butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
  • Mix in the rosewater until well combined.
  • In a separate bowl, combine the all-purpose flour, baking powder, and salt.
  • Gradually add the dry mixture to the wet ingredients, alternating with the whole milk, starting and ending with the flour mixture.
  • Fold in the chopped pistachios carefully using a spatula.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • Once cooled, dust the top with powdered sugar if desired and garnish with extra pistachios before serving.