Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and line a 9x13-inch pan with parchment paper extended over edges for easy lifting.
- Whisk flour, baking powder, salt, and ground pistachios in medium bowl until no dry streaks remain.
- Cream butter and sugar in large mixer bowl until light and fluffy, about 3 minutes. Beat in eggs one at a time, ensuring each is fully incorporated.
- Add vanilla and rose water, mixing until aromatic oils distribute evenly.
- Alternate adding dry ingredients and milk in three parts to the butter-sugar mixture, mixing well after each addition.
- Pour batter into prepared pan and bake for 35 minutes, or till center springs back when touched.
- Cool completely in pan. Pierce hot cake with a skewer, then drizzle with ½ cup warm milk. Let soak for 5 hours before slicing.
Notes
Use cake flour for softer texture
Use vegan butter for dairy-free
Substitute coconut sugar for caramel notes
Choose pure vanilla extract for stronger flavor
Start with ½ tsp rose water; adjust to taste
Almond milk works as substitute
Add a touch of green food coloring for visual enhancement
Storage instructions: covered at room temperature for up to 3 days, or refrigerate for a week
Ensure rose water is non-alcoholic for halal compliance
Use vegan butter for dairy-free
Substitute coconut sugar for caramel notes
Choose pure vanilla extract for stronger flavor
Start with ½ tsp rose water; adjust to taste
Almond milk works as substitute
Add a touch of green food coloring for visual enhancement
Storage instructions: covered at room temperature for up to 3 days, or refrigerate for a week
Ensure rose water is non-alcoholic for halal compliance