Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, pistachio dry fruit rose cake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
A healthy option for festive season or for kids. This cake has super healthy ingredients that too with super healthy icing. This classic Filipino rice sticky rice is so yummy. Perfect for snack with coffee or tea ☕️ Music is credited @iskonmusic.
Pistachio dry fruit rose cake is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Pistachio dry fruit rose cake is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook pistachio dry fruit rose cake using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Pistachio dry fruit rose cake:
- Make ready For Wet ingredients-
- Get 2 tsp gulkand
- Get 1 cup hot milk
- Get 1 tsp virgin olive oil
- Make ready 1 tsp vanilla essence
- Get 2 cups condensed milk
- Make ready for dry ingredients-
- Take 120 grms purpose flour
- Make ready 1 tsp baking soda
- Get 1 tsp baking powder
- Get 1 cup sugar powder
- Get 1 cup kaju badam powder
- Make ready 1 tsp pistachios
- Take as required Rose petals for garnish
Bake this fluffy pistachio cake from scratch and frost it with a romantic rose water frosting for a unique pistachio and rose dessert, also known as Since pistachios, cardamom, and rose water are ingredients commonly used in the Mediterranean cuisine, this cake couldn't be missing from this blog! This Pistachio Rose Semolina Cake is adapted from Yotam Ottolenghi's and Helen Goh's "Sweet" Cookbook. It is such a beautiful union of cardamom, rosewater, almond and pistachio. Serve up this exquisite cake at your next get-together as a wonderful finale to a meal.
Instructions to make Pistachio dry fruit rose cake:
- Take a bowl pour hot milk add vinegar mix as it should get cuddles.
- Add olive oil, condensed milk,gulkand,vanilla essence mix well.
- Then sieve the flour, baking soda, baking powder into a bowl.
- Mix up all together it should lump-free batter then add pista, almond,kaju powder.
- Preheat oven transfer cake batter on mould place into oven set temperature 180 degree@35 mins.
- Once cake perfectly baked leave 10 mins at room temperature.
- Turn up serving plate garnish with pistachio, rose petals and condensed milk on top ready to serve.
- Very innovative mouth twist bites for this Navaratri festival.
It is such a beautiful union of cardamom, rosewater, almond and pistachio. Serve up this exquisite cake at your next get-together as a wonderful finale to a meal. The sponge layers of this cake are very light as they don't contain fat or raising agents, the rise is achieved purely by the whipping of air into the eggs. Arrange the raspberries and pistachios artfully and then sprinkle over the dried rose petals. An incredibly pretty pistachio and rose-water cake with the fragrant super-trendy flavour of the Middle East.
So that is going to wrap it up for this exceptional food pistachio dry fruit rose cake recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
