Eggless Strawberry, Rose And Pistachio Cake Recipe

Step 1: To prepare the Eggless Strawberry, Rose and Pistachio Cake Recipe, we will first preheat the oven to 180 C

Step 2: Line a 6-inch cake tin with parchment paper or grease with little butter and keep aside until required

Step 3: Next sift together the baking powder, salt and both the flours

Step 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

Step 5: To the wet ingredients, add the sugar and half of the flour mixture

Step 6: Combine using a spatula or wooden spoon

Step 7: Fold in the remaining sifted flour, water along with chopped strawberries, pistachio and rose petals

Step 8: The cake batter should be of a dropping consistency

Step 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

Step 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

Step 11: Take it out on a cooling rack and let it sit in the tin till completely cool before unmolding

Step 12: Serve warm with a dollop ofrecipe perfect for the summer parties

Step 13: The batter for this cake is quick and easy to make and the cake is baked in a short span of time

Step 14: The aroma of rose petals and juiciness of strawberry make this cake really delectable

Step 15: The pistachio provides the right crunch to the cake

Step 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

Step 17: Note: To make buttermilk - To 1 cup of lukewarm milk add a teaspoon of white vinegar

Step 18: Stir to combine

Step 19: Allow the mixture to curdle

Step 20: This should take about 5 minutes or so