Rose and Pistachio Tea Cake by Samantha Lazaro
Rose & Pistachio Tea Cake is a rich, nutty and moist loaf celebrating the exotic and super-trendy combination of roses and pistachios. This eggless recipe by Samantha is a keeper!
Servings 1 9" x 5" loaf
Ingredients
- 128 g All Purpose Flour
- 1 tsp Baking powder
- ¼ tsp Baking soda
- 100 g Caster Sugar
- pinch Salt
- 20 g Pistachios
- 180 ml Milk - at room temperature
- ½ tbsp Vinegar
- 60 ml oil
- ¼ tsp Rose essence or to taste
- Dried Rose petals - optional for decor
- White Chocolate Ganache - optional for drizzle
Instructions
- Preheat oven to 180°C.
- Prepare your loaf pan with baking paper and keep ready.
- Mix milk and vinegar and keep aside for 5 minutes. The mixture will look curdled.
- Sieve flour, baking powder, baking soda, salt in a bowl.
- Add sugar to dry ingredients and mix well.
- Add oil and milk-vinegar mixture in 3 parts to the dry ingredients and whisk till no lumps remain.
- Add essence and give it a brisk mix.
- Mix in chopped pistachios just before pouring mixture into prepared baking pan.
- Bake for 30-40 minutes or till an inserted toothpick comes out clean.
- Cool on a wire rack. Slice once completely cool.
- Optional - Use a white chocolate ganache drizzle and/or garnish with dried rose petals and pistachios.