Description
A delicious and fragrant cake made with pistachios and rose milk.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup rose milk
- 1/2 cup crushed pistachios
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a cake pan.
- In a bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in rose milk and vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in crushed pistachios.
- Pour batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Store leftovers in an airtight container.
- Garnish with additional crushed pistachios before serving.
- Can be served with whipped cream or a scoop of ice cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pistachio Rose Milk Cake