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Irresistible Pistachio Rose Milk Cake

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4.6 from 150 reviews

A delightful cake infused with rose water and crunchy pistachios, perfect for any celebration.

Ingredients

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  • 2 cups All-purpose flour
  • 1 cup Sugar
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 1 cup Milk
  • 3 large Eggs
  • ½ cup Vegetable oil
  • 2 tablespoons Rose water or rose essence
  • 1 cup Chopped pistachios
  • 1 cup Whipped cream or cream cheese frosting
  • ½ cup Crushed pistachios
  • Edible rose petals (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
  2. Combine in a large bowl the all-purpose flour, baking powder, sugar, and salt.
  3. Mix in another bowl the milk, eggs, vegetable oil, and rose water.
  4. Blend the wet ingredients into the dry mixture, stirring gently.
  5. Fold in the chopped pistachios until evenly distributed.
  6. Transfer the batter into prepared cake pans, smoothing the top.
  7. Bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Cool the cakes for about 10 minutes before transferring to a wire rack.
  9. Frost the cooled cake with whipped cream or cream cheese frosting.
  10. Garnish with crushed pistachios and edible rose petals.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to a month.

Nutrition

Find it online: https://pennykitchenz.com/pistachio-rose-milk-cake-youll-crave/

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