Pistachio Rose Olive Oil Cake

• 1 cup all-purpose flour
• 2 tablespoons whole milk
• 1/4 cup cane sugar
• 2 tablespoons pistachio pudding powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/3 cup olive oil
• 1/2 cup and 2 tbsp whole milk
• 1 large egg
• 1/2 teaspoon lemon zest
• 1/2 teaspoon lemon juice
• 1/2 teaspoon rose water
• 2 teaspoons rose petals

1. Heat the oven to 350u0b0 F. Oil, butter, or spray a 6-inch cake pan with cooking spray and line the bottom with parchment paper.
2. In a bowl, whisk the flour, pistachio pudding powder, salt, baking soda and powder.
3. Heat milk with rose petals and steep for a few minutes. Once cooled, remove rose petals and add olive oil, Greek yogurt, rose water, lemon zest, and lemon juice.
4. Beat the egg and sugar for a minute until light in colour.
5. While whisking, drizzle the milk/oil mixture into the egg/sugar mixture.
6. Add the dry ingredients; whisk until just combined.
7. Pour the batter into the prepared pan and bake for 30 minutes, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 20 minutes.
8. Run a knife around the edge of the pan, invert the cake onto the rack and let cool.

flour, milk, cane sugar, pistachio pudding, salt, baking soda, baking powder, olive oil, milk, egg, lemon zest, lemon juice, water, petals

Taken from food52.com/recipes/80985-pistachio-rose-olive-oil-cake (may not work)