The Rose and Pistachio Milk Cake is a delightful fusion of flavors that captivates the senses with its aromatic essence and nutty undertones. When I first introduced this dessert to my family, it was met with excited curiosity and a bit of skepticism. The idea of combining rose water, pistachios, and a milk-soaked cake seemed exotic and intriguing. However, as soon as the first slice was tasted, it was clear that this cake was a hit. The subtle floral notes from the rose water, paired with the creamy milk and crunchy pistachios, created a harmonious balance that was both unique and comforting. Everyone from the youngest to the oldest was enamored, and it quickly became a staple dessert in our household.
Ingredients
The ingredients for the Rose and Pistachio Milk Cake are as follows:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup rose water
- 1/2 cup unsalted butter, melted
- 1 cup pistachios, finely chopped
- 1 cup whole milk
- 1/2 cup condensed milk
- 1/2 cup evaporated milk
- 1 tsp baking powder
- 1/4 tsp salt
- Edible rose petals and additional pistachios for garnish
Instructions
Begin by preheating your oven to 350°F (175°C). Prepare a 9×13 inch baking dish by greasing it lightly with butter or lining it with parchment paper. In a large mixing bowl, beat the eggs and sugar together until the mixture is light and fluffy. This should take about 5 minutes.
Gradually add the melted butter and rose water to the egg mixture, beating continuously to ensure a smooth consistency. In a separate bowl, sift together the flour, baking powder, and salt. Slowly fold the dry ingredients into the wet mixture, being careful not to overmix.
Pour the batter into the prepared baking dish and spread it evenly. Sprinkle the chopped pistachios over the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the milk mixture by combining whole milk, condensed milk, and evaporated milk in a saucepan. Heat gently over low heat until combined, then set aside to cool slightly.
Once the cake is baked, remove it from the oven and allow it to cool for about 10 minutes. Using a skewer, poke holes all over the cake. Pour the milk mixture evenly over the cake, allowing it to soak in.
Refrigerate the cake for at least 3 hours or overnight for best results. Before serving, garnish with edible rose petals and additional pistachios.
Nutrition Facts
This recipe serves approximately 12 people. Each serving contains around 350 calories, depending on the exact ingredients and portion sizes used.
Preparation Time
The total preparation time for the Rose and Pistachio Milk Cake is about 1 hour, with an additional 3 hours of refrigeration time. This includes 15 minutes for setting up the ingredients, 30 minutes for baking, and 15 minutes for assembling the cake and milk mixture.
How to Serve
- Serve chilled directly from the refrigerator for the best taste.
- Pair with a cup of hot tea or coffee for a delightful afternoon treat.
- Top with a dollop of whipped cream for extra indulgence.
- Decorate with fresh rose petals for a stunning presentation.
- Consider serving with a side of fresh berries for added freshness and color.
Additional Tips
- Tip 1: Use a high-quality rose water for the best flavor. The quality of rose water can greatly affect the taste of the cake.
- Tip 2: Toast the pistachios lightly before chopping to enhance their natural flavor and crunchiness.
- Tip 3: Ensure the cake is completely cool before pouring the milk mixture to prevent it from becoming too soggy.
- Tip 4: If you prefer a less sweet cake, reduce the amount of condensed milk in the milk mixture.
- Tip 5: For a more intense rose flavor, add a few drops of rose extract to the milk mixture.
FAQ Section
- Q: Can I use almond milk instead of regular milk?
- Q: Is it necessary to refrigerate the cake overnight?
- Q: Can I use a different type of nut instead of pistachios?
- Q: How long can I store the cake in the refrigerator?
- Q: Can I freeze the Rose and Pistachio Milk Cake?
A: Yes, almond milk can be used as a substitute for whole milk. However, it may alter the overall flavor slightly.
A: Refrigerating the cake allows the flavors to meld together and the milk to fully soak in, resulting in a moister cake. It is highly recommended for best results.
A: Yes, you can substitute pistachios with almonds or walnuts if preferred. Each will impart a unique flavor to the cake.
A: The cake can be stored in the refrigerator for up to 4 days. Ensure it is covered well to prevent it from drying out.
A: Freezing is not recommended as the texture may change once thawed. It is best enjoyed fresh or after refrigeration.