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Eggless pista cake

5 from 1 vote
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Ingredients

Cake dry ingredients:

  • 1 cup all-purpose flour
  • 3 tablespoon milk powder
  • 1/4 roasted pistachio
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda

Cake wet ingredients:

  • 1 cup milk
  • 1/8 teaspoon kewra water
  • 1/2 cup Sugar
  • 1/2 cup flavorless oil

Sugar syrup:

  • 1/4 cup sugar
  • 1/4 cup hot water
  • 1/8 teaspoon kewra water
  • 2 teaspoon chopped roasted pistachio

Frosting

  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tablespoon vanilla pudding mix

Topping

  • Crushed dried rose petals
  • Chopped roasted pistachio

Instructions

Eggless Pista cake

  • Firstly preheat the oven to 350 degrees Fahrenheit
  • Line a 7-inch cake pan with parchment paper and grease with butter spray. remove excess spray
  • Add all-purpose flour, milk powder, pistachio, baking powder, baking soda to a mixie jar; ground into a fine powder
  • Take milk in microwave-safe bowl and microwave for 2 minutes, keep it aside
  • Take sugar and oil in a separate bowl and mix well
  • Furthermore, pour the hot milk, kewra water, green food color into the oil-sugar bowl and mix well
  • Transfer the ground flour and mix gently. Avoid overmixing
  • If you see lumps, transfer to the mixie jar and pulse 1 or 2 times. Avoid high-speed grinding
  • Transfer the cake batter and tap the pan to remove the air bubble
  • Bake for 30-35 minutes until a toothpick inserted comes out clean
  • Cool the cake for 10 minutes then invert and unmold the cake. cool the cake completely

Prepare Rose pistachio syrup

  • Add pista, sugar, and hot water; microwave for 2 minutes
  • Furthermore, add kewra water and mix well. cool at room temperature then refrigerate till you use

After cake and syrup are cool

  • Prick holes all in around the cake
  • Add sugar syrup in batches. use a spoon to gently press the pistachios
  • Finish the entire syrup and set aside the cake for 30 minutes

Vanilla whipping cream frosting

  • Whisk the cream till you see white peaks
  • Add vanilla pudding mix and powdered sugar; mix well

Finish the cake

  • Frost the cake
  • Top with crushed dried rose and finely chopped pistachio

Video

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Notes

  1. The amount of frosting differs based on the way you frost the cake
  2. Always use roasted pistachio as it won't ooze out oil while grinding
  3. If preferred you can make two-layer .add a layer of frosting in between layers
  4. The same measurement can be baked in two 6 inch cake pan
  5. You can double the ingredient measurement for a 9-inch cake
  6. instant vanilla pudding mix Is optional but it helps for frosting texture and taste
  7. I preferred piping my frosting so added pudding mix. You can skip if you prefer simple frosting
  8. Always use chill heavy cream for whipping. Avoid room temperature heavy whipping cream
  9. Add frosting only after the sugar syrup  is well soaked on the cake
  10. You can prepare cake in a loaf pan
  11. The frosting is optional. You can skip still cake tastes yum
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