Pistachio Rosewater Bundt Cake
This Pistachio Rosewater Bundt Cake keeps well for up to a week and don’t confuse rose water with rose essence: the difference is huge. You want to use rose water here which makes the cake both distinct and delicious.
Rose water has a lot to offer, especially when paired with pistachios and/or cardamom. Ayurveda is also really big on rose water. As it states here, a warm cup of milk blended with rose petal jam is a nice soothing bedtime drink that will help you sleep! Goes to show it’s not only tasty but there are medicinal qualities as well. Rose petals help recondition the nervous system, helping to alleviate insomnia, fatigue, and depression.
INGREDIENTS:
- 1 1/2 cup all purpose flour or maida
- 1 cup yogurt. I used Greek yogurt
- 2 TBSP milk
- 1 TBSP cardamom powder
- 3/4 cup sugar
- 1/2 tsp baking soda,
- 1 1/4 tsp baking powder
- 1/2 cup oil
- 1 tsp dehydrated crushed rose petals
- 1/4 cup chopped pistachio
- 1/2 tsp rose water
METHOD:
- Preheat oven to 350 degree F or 200 C.
- Whisk together yogurt, milk, cardamom powder, sugar, rose water till creamy
- Sprinkle baking soda and baking powder.
- Mix and leave aside for 2-3 mins. Once the mixture turns frothy mix in oil and gently fold in flour.
- Do not over mix
- Mix in the petals and pistachio
- Pour in a greased and dusted bundt pan. You can use other sized pans too.
- Bake for 30-35 mins or till the toothpick inserted in center comes out clean
thanks done share recipes to : https://myyellowapron.com/2018/03/02/pistachio-rosewater-bundt-cake/