Rose & Pistachio Wholewheat Cake

Delicately flavoured cake with goodness of pistachios and wholewheat! It’s a breeze to prepare; the batter can be put together in less than 10 minutes and rest of the job is done by your oven!

This cake is so versatile; it makes a great accompaniment for your tea/coffee and can be served as a classy dessert with a scoop of vanilla ice-cream.

Time: Preparation: 10 minutes Baking: 35 minutes

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  1. 1 cup wholewheat flour
  2. 1/2 cup sugar
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon baking soda
  5. 1/4 teaspoon ground cardamom
  6. 2 tablespoons finely chopped pistachios
  7. 1 egg
  8. 1/2 cup oil
  9. 1/2 cup milk
  10. 1 teaspoon rose essence
  11. 1 teaspoon vanilla essence


  1. Preheat the oven to 180°C (170°C for fan ovens).
  2. Grease a loaf tin with oil and keep aside.
  3. Combine wholewheat flour, sugar, chopped pistachios , bicarbonate of soda and baking powder in a large bowl. Mix well and keep aside.
  4. In separate bowl, beat an egg. Add milk, oil, rose essence and vanilla essence. Mix until just combined; avoid over mixing.
  5. Combine the egg mixture with the dry ingredients and mix until just combined.
  6. Pour the batter immediately into the greased loaf tin.
  7. Bake at 180°C (170°C for fan ovens) for 35 minutes.
  8. Let it cool completely after baking before cutting it into slices.

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