Where can I find rose water for baking?

Pure rose water is widely available in most major supermarkets, often in the international foods aisle near Middle Eastern ingredients or sometimes near the cocktail mixers and flavored syrups. It is also available online and in specialty food stores. Look for a brand that lists only water and rose as ingredients with no added artificial flavors or preservatives for the best baking results.

Can I use almond milk instead of whole milk?

Yes absolutely. Almond milk works beautifully in this recipe and adds a subtle additional nuttiness that complements the pistachios wonderfully. The texture of the finished cake will be very slightly less rich than the whole milk version but it will still be soft, moist, and completely delicious.

Can I make this cake gluten-free?

Yes with a good quality 1-to-1 gluten-free all-purpose flour blend you can substitute directly for the regular flour in this recipe. The texture may be very slightly denser but the flavor will be just as beautiful and fragrant and the cake will still be wonderfully enjoyable.

Pistachio Rose Milk Cake Easy Floral Dessert Recipe

Name: Pistachio Rose Milk Cake The Most Fragrant and Beautiful Cake You Will Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 1/2 cups All-Purpose Flour; 2 tsp Baking Powder; 1/4 tsp Salt; 1/2 cup Unsalted Butter, melted and slightly cooled; 1 cup Granulated Sugar; 3 large Eggs; 1 cup Whole Milk; 2 tsp Pure Rose Water; 1 tsp Pure Vanilla Extract; 1/2 cup Unsalted Pistachios, roughly chopped; Powdered Sugar for dusting; Extra Chopped Pistachios for garnish; Dried Rose Petals for garnish optional

Description

A soft, moist, and fragrant Pistachio Rose Milk Cake perfumed with pure rose water and studded throughout with roughly chopped pistachios. Simple to make, stunning to serve, and unlike anything else on a dessert table.

Ingredients

Scale

1 1/2 cups All-Purpose Flour

2 tsp Baking Powder

1/4 tsp Salt

1/2 cup Unsalted Butter, melted and slightly cooled

1 cup Granulated Sugar

3 large Eggs

1 cup Whole Milk

2 tsp Pure Rose Water

1 tsp Pure Vanilla Extract

1/2 cup Unsalted Pistachios, roughly chopped

Powdered Sugar for dusting

Extra Chopped Pistachios for garnish

Dried Rose Petals for garnish optional

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line with parchment.

2. Whisk together flour, baking powder, and salt. Set aside.

3. Whisk melted cooled butter and sugar for 3 minutes until smooth and lighter in color.

4. Add eggs one at a time whisking well after each addition.

5. Stir in vanilla extract.

6. Add milk and rose water and stir gently until combined.

7. Fold in dry ingredients with a spatula until just combined. Do not overmix.

8. Fold in chopped pistachios.

9. Pour into prepared pan and smooth the top.

10. Bake 30 to 35 minutes until golden and a toothpick comes out clean.

11. Cool in pan 10 minutes then turn out onto a wire rack to cool completely.

12. Dust with powdered sugar and garnish with extra pistachios and dried rose petals before serving.

Notes

Use pure rose water not rose essence or synthetic rose flavoring.

Roughly chop pistachios for satisfying texture rather than fine grinding.

Always use unsalted pistachios for full control over salt level.

Cake becomes more fragrant and flavorful on the second day.

For a dressed-up version, drizzle with a simple rose water powdered sugar glaze.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 18g
Sodium: 120mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 5g
Cholesterol: 70mg

Keywords: pistachio rose milk cake, rose water cake, pistachio cake recipe, floral cake recipe