Pistachio Rose Olive Oil Cake Recipe

Name: Pistachio Rose Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons whole milk; 1/4 cup cane sugar; 2 tablespoons pistachio pudding powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/3 cup olive oil; 1/2 cup and 2 tbsp whole milk; 1 large egg; 1/2 teaspoon lemon zest; 1/2 teaspoon lemon juice; 1/2 teaspoon rose water; 2 teaspoons rose petals

Servings: persons

1 cup all-purpose flour
2 tablespoons whole milk
1/4 cup cane sugar
2 tablespoons pistachio pudding powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup olive oil
1/2 cup and 2 tbsp whole milk
1 large egg
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon rose water
2 teaspoons rose petals

1
Heat the oven to 350u00b0 F. Oil, butter, or spray a 6-inch cake pan with cooking spray and line the bottom with parchment paper.
2
In a bowl, whisk the flour, pistachio pudding powder, salt, baking soda and powder.
3
Heat milk with rose petals and steep for a few minutes. Once cooled, remove rose petals and add olive oil, Greek yogurt, rose water, lemon zest, and lemon juice.
4
Beat the egg and sugar for a minute until light in colour.
5
While whisking, drizzle the milk/oil mixture into the egg/sugar mixture.
6
Add the dry ingredients; whisk until just combined.
7
Pour the batter into the prepared pan and bake for 30 minutes, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 20 minutes.
8
Run a knife around the edge of the pan, invert the cake onto the rack and let cool.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup all-purpose flour, 2 tablespoons whole milk, 1/4 cup cane sugar, 2 tablespoons pistachio pudding powder, and more.

Yes, Pistachio Rose Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio Rose Olive Oil Cake

How did you like this recipe?

Frequently Asked Questions