Eggless Strawberry, Rose And Pistachio Cake Recipe
A vegetarian Continental recipe with whole wheat flour, all purpose flour (maida), caster sugar. Ready in 1h, serves 8.
Curated byLucas Dubois🇫🇷
Instructions
20 steps- 1
To prepare the Eggless Strawberry, Rose and Pistachio Cake Recipe, we will first preheat the oven to 180 C
rose petals(2 tablespoon) - 2
Line a 6-inch cake tin with parchment paper or grease with little butter and keep aside until required
butter - melted(1/4 cup) - 3
Next sift together the baking powder, salt and both the flours
whole wheat flour(1/2 cup)all purpose flour (maida)(1/2 cup)baking powder(1 teaspoon)salt - a pinch - 4
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
buttermilk(1/2 cup)butter - melted(1/4 cup)vanilla extract(1 teaspoon) - 5
To the wet ingredients, add the sugar and half of the flour mixture
whole wheat flour(1/2 cup)all purpose flour (maida)(1/2 cup)caster sugar(1/2 cup) - 6
Combine using a spatula or wooden spoon
- 7
Fold in the remaining sifted flour, water along with chopped strawberries, pistachio and rose petals
whole wheat flour(1/2 cup)all purpose flour (maida)(1/2 cup)strawberries - chopped(1/3 cup)pistachios - chopped to flakes(1/4 cup)rose petals(2 tablespoon)water(1/4 cup) - 8
The cake batter should be of a dropping consistency
- 9
When a dollop of the batter is raised in a spoon and dropped from a small height, it must fall off and not pour
- 10
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
- 11
Take it out on a cooling rack and let it sit in the tin till completely cool before unmolding
- 12
Serve warm with a dollop ofrecipe perfect for the summer parties
- 13
The batter for this cake is quick and easy to make and the cake is baked in a short span of time
- 14
The aroma of rose petals and juiciness of strawberry make this cake really delectable
rose petals(2 tablespoon) - 15
The pistachio provides the right crunch to the cake
- 16
Serve Strawberry, Rose and Pistachio Cake warm with a scoop of Homemade Mango Ice Cream for the summer party dessert with a drizzle of Sticky Date Pudding With Butterscotch Sauce on top
butter - melted(1/4 cup)rose petals(2 tablespoon) - 17
Note: To make buttermilk - To 1 cup of lukewarm milk add a teaspoon of white vinegar
buttermilk(1/2 cup)butter - melted(1/4 cup) - 18
Stir to combine
- 19
Allow the mixture to curdle
- 20
This should take about 5 minutes or so
Rate this recipe
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Eggless Strawberry, Rose And Pistachio Cake Recipe
A vegetarian Continental recipe with whole wheat flour, all purpose flour (maida), caster sugar. Ready in 1h, serves 8.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
20 steps- 1
To prepare the Eggless Strawberry, Rose and Pistachio Cake Recipe, we will first preheat the oven to 180 C
rose petals(2 tablespoon) - 2
Line a 6-inch cake tin with parchment paper or grease with little butter and keep aside until required
butter - melted(1/4 cup) - 3
Next sift together the baking powder, salt and both the flours
whole wheat flour(1/2 cup)all purpose flour (maida)(1/2 cup)baking powder(1 teaspoon)salt - a pinch - 4
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
buttermilk(1/2 cup)butter - melted(1/4 cup)vanilla extract(1 teaspoon) - 5
To the wet ingredients, add the sugar and half of the flour mixture
whole wheat flour(1/2 cup)all purpose flour (maida)(1/2 cup)caster sugar(1/2 cup) - 6
Combine using a spatula or wooden spoon
- 7
Fold in the remaining sifted flour, water along with chopped strawberries, pistachio and rose petals
whole wheat flour(1/2 cup)all purpose flour (maida)(1/2 cup)strawberries - chopped(1/3 cup)pistachios - chopped to flakes(1/4 cup)rose petals(2 tablespoon)water(1/4 cup) - 8
The cake batter should be of a dropping consistency
- 9
When a dollop of the batter is raised in a spoon and dropped from a small height, it must fall off and not pour
- 10
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
- 11
Take it out on a cooling rack and let it sit in the tin till completely cool before unmolding
- 12
Serve warm with a dollop ofrecipe perfect for the summer parties
- 13
The batter for this cake is quick and easy to make and the cake is baked in a short span of time
- 14
The aroma of rose petals and juiciness of strawberry make this cake really delectable
rose petals(2 tablespoon) - 15
The pistachio provides the right crunch to the cake
- 16
Serve Strawberry, Rose and Pistachio Cake warm with a scoop of Homemade Mango Ice Cream for the summer party dessert with a drizzle of Sticky Date Pudding With Butterscotch Sauce on top
butter - melted(1/4 cup)rose petals(2 tablespoon) - 17
Note: To make buttermilk - To 1 cup of lukewarm milk add a teaspoon of white vinegar
buttermilk(1/2 cup)butter - melted(1/4 cup) - 18
Stir to combine
- 19
Allow the mixture to curdle
- 20
This should take about 5 minutes or so
Rate this recipe
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