This Eggless Rose Pistachio Cake is made with gulkand. Gulkand is a sweet preserve of rose petals. It is made with special pink fragrant rose petals. It is easily available at any Indian grocery store or online. I had never baked with Gulkand before and was not confident about the flavors when I first tried this recipe. Boy! I was pleasantly surprised. I decided to add pistachios for additional texture and flavor. The combination of rose and pistachio goes wonderfully well in my opinion.
If you’re looking for a special dessert to impress your guests or simply want to treat yourself to something indulgent, look no further than this mouth-watering rose pistachio cake recipe. This cake combines the delicate flavors of rose water, gulkand, and pistachios to create a unique and sophisticated flavor profile that is sure to leave a lasting impression. In this recipe article, we will share a step-by-step guide to creating rose pistachio cake. Let’s get started.
Ingredients used to make Rose Pistachio Cake
Ingredients for the Cake Batter
- 1 ½ cups All Purpose Flour
- 1/3 cup raw pistachios
- 3/4 cup White Sugar
- ½ tsp Baking Soda
- 1 ½ tsp Baking Powder
- 1 cup milk
- 1/3 cup of any unflavored oil
- ¼ cup yogurt (whisked)
- ¼ cup Gulkand (rose petal jam)
- ¼ tsp salt
Ingredients for Rose Drizzle and Decorations:
- 1 cup confectioner’s sugar
- Crushed pistachios
- Dried rose petals
- 1 tablespoon rose water
How to make Eggless Rose Pistachio Cake
Here are the steps to make this recipe:
- Preheat oven to 350 degrees Fahrenheit. Prepare a bundt pan by greasing it well. Grind the pistachios in a small food processor.
- Sift the flour into a mixing bowl and add the sugar, baking soda, baking powder, and salt.
- Combine milk, oil, gulkand, and yogurt in a separate container. Mix well to break up the gulkand. Add the wet ingredients to the dry ingredients. Mix till no dry patches remain, being careful not to over-mix.
- Pour the batter into the prepared bundt pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Wait for 10 minutes to cool before taking it out of the pan and cooling completely on a wire rack before decorating.
- Take the confectioners’ sugar in a bowl. Add 1 tablespoon of rose water and mix slowly incorporating the water into the sugar. Add additional regular water if you need to thin out the drizzle. Make sure that the drizzle is of thick rather than thin flowing consistency. If it is too thin it will flow too fast down the cake and not stay. Add additional water or confectioner sugar to get the desired consistency.
- Once the drizzle is ready and the cake is completely cool, you are ready to decorate the cake. Using a medium size spoon, start pouring the drizzle all around the cake. Try and get all areas covered uniformly. You may have some drizzle left over. Before the sugar sets, sprinkle it with crushed pistachios and rose petals. Wait for half an hour for the drips to settle before you place the cake on a cake plate.
Recipe tips for Rose Pistachio Cake
- The cake sponge should be at room temperature before you should decorate the cake with drizzle.
- To catch any drips from the drizzle, place the cake sponge on a cooling rack and place a plate below the cooling rack.
FAQs- Baklava Cake
Yes, you can make this Rose Pistachio cake with vegan ingredients. Just replace milk with plant-based milk and yogurt with vegan yogurt.
Rose and Pistachio are a classic flavor combination so I am not sure if this Rose and Pistachio Cake would taste good with any other nut.
I used a 10-cup Bundt pan to bake this cake. For this size pan, it takes me 35 minutes to bake this cake. Because of the quantity, I would not recommend baking the cake in any less than an 8-cup pan. For a larger pan (around 12 cups) it may take less time, around 30 minutes in the oven. The best practice is to check the cake after 30 minutes of baking. Take it out of the oven and insert a toothpick. The toothpick should come out mostly dry. If it has batter in it, return to the oven for 5-7 more minutes.
This cake is best served the day you make it. However properly covered, it can remain at room temperature for up to 2 days and in the refrigerator for up to a week. To serve, bring it to room temperature.
More Eggless Tea time Cakes for you to try
This is my new favorite teatime cake with truly unique flavor profiles. If you have never tried Gulkand before, get a jar from your nearest Indian store, taste it, and make this cake! I promise you; it will not disappoint.
If you try this recipe, leave us a comment, rate it (once you’ve tried it), take a picture and tag it @livinginfused on Instagram! We would love to see what you come up with.
Recipe Card – Rose Pistachio Cake
Rose Pistachio Cake (Eggless)
An eggless tea time cake flavored with gulkand (rose petal jam) and pistachios.
10-12
servings20
minutes30
minutes10 minutes
50
minutesIngredients
1 1/2 cups All purpose flour
1/3 cup raw, unsalted pistachios
3/4 cup white sugar
1/2 teaspoon Baking Soda
1 1/2 teaspoons Baking Powder
1 cup Milk
1/3 cup any unflavored cooking oil (I use Avocado oil)
1/4 cup plain yogurt (whisked)
1/4 cup Gulkand (rose petal jam)
1/4 teaspoon salt
- Rose flavored Glaze and Decorations
1 cup Confectioner’s sugar (powdered sugar)
1 tablespoon Rose water
2 tablespoons raw, unsalted pistachios (crushed)
dried edible rose petals (optional
Method
- Pre- heat oven to 350 degrees F. Prepare a 10 cup bundt pan by greasing it properly, making sure to grease the nooks and crannies.
- Pulse the pistachios in a small food processor. A few larger pieces are fine.
- Add the dry ingredients, flour, sugar, baking soda, baking powder and salt to a mixing bowl and stir.
- Combine milk, oil, gulkand and yogurt in a separate container. Mix well to break up the gulkand. Add the wet ingredients to the dry ingredients. Mix till no dry patches remain, being careful not to over-mix.
- Pour the batter in the prepared bundt pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Wait for 10 minutes to cool before taking it out of the pan and cooling completely on a wire rack before decorating.
- Glaze and Decorating
- Take the confectioners sugar in a bowl. Add 1 tablespoon rose water and mix slowly incorporating the water to the sugar. Add additional regular water if you need to thin out the drizzle. Make sure that the drizzle is of thick rather than thin flowing consistency. If it is too thin it will flow too fast down the cake and not stay. Add additional water or confectioner sugar to get the desired consistency.
- Once the drizzle is ready and the cake is completely cool, you are ready to decorate the cake. If the cake is still on the wire rack, place a large plate below it to catch any of the drips from the drizzle. Using a medium size spoon, start pouring the drizzle all around the cake. Try and get all areas covered uniformly. You may have some drizzle leftover.
- Before the sugar sets, sprinkle it with crushed pistachios and rose petals. Wait for half an hour for the drips to settle before you place the cake on a cake plate and slice it!
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