Eggless Strawberry, Rose And Pistachio Cake Recipe
Strawberries goes really well when it is paired with scented rose petals and nutty pistachios. The cake is made eggless and baked at short span of time. This is perfect cake recipes for summer parties that can be served along with a scoop of freshly made home made ice cream and a drizzle of butterscotch sauce on top.
Strawberry, Rose and Pistachio Cake is a delicious,aromatic eggless cake recipe perfect for the summer parties. The batter for this cake is quick and easy to make and the cake is baked in a short span of time. The aroma of rose petals and juiciness of strawberry make this cake really delectable. The pistachio provides the right crunch to the cake.
Take a look at more yummy cake recipes :
- Quick & Easy Apple Cake Recipe
- Spiced Saffron & Coconut Pumpkin Cake Recipe
- Date & Walnut Oatmeal Cake Recipe (With Eggless option)
- 1/2 cup Whole Wheat Flour
- 1/2 cup All Purpose Flour (Maida)
- 1/2 cup Caster Sugar
- 1/2 cup Buttermilk
- 1 teaspoon Baking powder
- 1/4 cup Butter (Salted) , melted
- 1 teaspoon Vanilla Extract
- 1/3 cup Strawberries , chopped
- 1/4 cup Pistachios , chopped to flakes
- 2 tablespoon Rose Petals
- Salt , a pinch
- 1/4 cup Water
How to make Eggless Strawberry, Rose And Pistachio Cake Recipe
To prepare the Eggless Strawberry, Rose and Pistachio Cake Recipe, we will first preheat the oven to 180 C. Line a 6-inch cake tin with parchment paper or grease with little butter and keep aside until required.
Next sift together the baking powder, salt and both the flours. In a mixing bowl, whisk together the buttermilk, vanilla essence and melted butter for few minutes till the mixture turns light and creamy in texture.
To the wet ingredients, add the sugar and half of the flour mixture. Combine using a spatula or wooden spoon. Fold in the remaining sifted flour, water along with chopped strawberries, pistachio and rose petals.
The cake batter should be of a dropping consistency. When a dollop of the batter is raised in a spoon and dropped from a small height, it must fall off and not pour.
Transfer the batter to the lined cake tin and bake in preheated oven for 25-30 minutes or till a skewer inserted in the center comes out clean.
Take it out on a cooling rack and let it sit in the tin till completely cool before unmolding. Serve warm with a dollop of
recipe perfect for the summer parties. The batter for this cake is quick and easy to make and the cake is baked in a short span of time. The aroma of rose petals and juiciness of strawberry make this cake really delectable. The pistachio provides the right crunch to the cake.
Note: To make buttermilk - To 1 cup of lukewarm milk add a teaspoon of white vinegar. Stir to combine. Allow the mixture to curdle. This should take about 5 minutes or so.