Description
Indulge in the captivating flavors of Pistachio Rose Milk Cake – a delicate and aromatic dessert that’s easy to make with just 6 simple ingredients. This floral-infused cake boasts a creamy texture and a delightful balance of nutty and floral notes, perfect for any occasion.
Ingredients
– 1 cup shelled pistachios
– 1 cup rose-infused milk
– 1/2 cup granulated sugar
– 1 teaspoon rose water
– 1/4 teaspoon salt
– 1/2 cup heavy cream
Instructions
1. In a high-speed blender or food processor, blend the pistachios until they form a smooth, creamy paste.
2. In a medium saucepan, heat the rose-infused milk and sugar over medium heat, stirring occasionally, until the sugar has completely dissolved. Remove from heat and let cool slightly.
3. Add the pistachio paste, rose water, and salt to the milk mixture, and stir until well combined.
4. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the pistachio-rose milk mixture until fully incorporated.
6. Pour the batter into a greased and lined 8-inch round cake pan.
7. Chill the cake in the refrigerator for at least 4 hours, or until firmly set.
8. Unmold the cake and serve chilled, garnished with additional rose petals, if desired.
Notes
For an extra floral touch, you can use rosewater or rose-infused simple syrup as a glaze or drizzle over the top of the cake. The cake can be stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 10
- Category: Cakes & No-Bake Sweets
- Method: No-Bake
- Cuisine: Middle Eastern