Why Make This Recipe
Rose & Pistachio Milk Cake is a delightful dessert that brings together the rich flavors of rose and the crunchy texture of pistachios. This cake is not only visually stunning but also incredibly moist and delicious. Its unique taste makes it perfect for special occasions, or simply to enjoy a sweet treat at home. Plus, the combination of the fragrant rose syrup and the nutty pistachios makes this cake a standout dessert.
How to Make Rose & Pistachio Milk Cake
Ingredients :
- 4 eggs, separated
- 160 g granulated sugar
- 2 tablespoons rose syrup
- 40 ml milk
- 160 g self-raising flour
- ½ teaspoon baking powder
- ½ teaspoon ground cardamom
- 410 g evaporated milk
- 200 ml full-fat milk
- 200 ml double cream
- 150 g condensed milk
- 1 tablespoon rose syrup
- Pinch of ground cardamom
- 300 ml double cream
- 1–2 tablespoons rose syrup (for whipping)
- Chopped pistachios (for decoration)
- Dried rose petals (for decoration)
- Pinch of ground cardamom (for decoration)
Directions :
- Preheat the oven to 180 °C (gas mark 4) and line a 28 × 18 cm baking dish with parchment paper.
- In a bowl, whisk the egg yolks with half the sugar until thick and pale.
- Add the rose syrup, milk, sifted flour, baking powder, and cardamom. Mix gently.
- In another bowl, whisk the egg whites with the remaining sugar until stiff peaks form. Fold this gently into the yolk mixture.
- Pour the batter into the prepared dish and bake for 25 minutes, until it is golden and springy.
- Mix the evaporated milk, full-fat milk, double cream, condensed milk, rose syrup, and cardamom for the soak.
- Once the cake is baked, poke holes all over it and pour most of the soak over the cake. Reserve a little soak for serving. Chill the cake for at least 3 hours or overnight.
- Whip cream with rose syrup until soft peaks form. Spread this over the chilled cake.
- Decorate with chopped pistachios, dried rose petals, and a dusting of cardamom.
- Cut into squares and serve with the remaining milk soak.
How to Serve Rose & Pistachio Milk Cake
Serve the Rose & Pistachio Milk Cake chilled, alongside a small bowl of the reserved milk soak. This enhances the flavor and keeps each slice moist. It can be enjoyed after meals or as a treat during tea time.
How to Store Rose & Pistachio Milk Cake
Store the leftover Rose & Pistachio Milk Cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you prefer, you can cover it with plastic wrap before placing it in the fridge.
Tips to Make Rose & Pistachio Milk Cake
- Ensure the egg whites are at room temperature before whipping; this helps them achieve more volume.
- Use freshly chopped pistachios and high-quality rose syrup for the best flavor.
- For added decoration, consider using edible glitter or extra rose petals on top of the cake.
Variation
You can switch up the flavors by using different nuts, such as almonds or walnuts, or try adding a hint of orange blossom water for a unique twist.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, this cake is great for making ahead of time. Just make sure to store it properly in the refrigerator.
Q: Is there a substitute for rose syrup?
A: If you can’t find rose syrup, you can use flavored syrup such as lavender or even a small amount of vanilla extract.
Q: Can I freeze Rose & Pistachio Milk Cake?
A: Yes, you can freeze this cake without the whipped cream topping. Wrap it tightly in plastic wrap and then place it in an airtight container. It should last about 2-3 months in the freezer.
Rose & Pistachio Milk Cake
Ingredients
For the cake
- 4 pieces eggs, separated
- 160 g granulated sugar
- 2 tablespoons rose syrup
- 40 ml milk
- 160 g self-raising flour sifted
- ½ teaspoon baking powder
- ½ teaspoon ground cardamom
For the soak
- 410 g evaporated milk
- 200 ml full-fat milk
- 200 ml double cream
- 150 g condensed milk
- 1 tablespoon rose syrup
- Pinch ground cardamom
For the decoration
- 300 ml double cream
- 1-2 tablespoons rose syrup (for whipping)
- Chopped pistachios (for decoration)
- Dried rose petals (for decoration)
- Pinch ground cardamom (for decoration)
Instructions
Preparation
- Preheat the oven to 180 °C (gas mark 4) and line a 28 × 18 cm baking dish with parchment paper.
- In a bowl, whisk the egg yolks with half the sugar until thick and pale.
- Add the rose syrup, milk, sifted flour, baking powder, and cardamom. Mix gently.
- In another bowl, whisk the egg whites with the remaining sugar until stiff peaks form. Fold this gently into the yolk mixture.
Baking
- Pour the batter into the prepared dish and bake for 25 minutes, until it is golden and springy.
Soaking & Chilling
- Mix the evaporated milk, full-fat milk, double cream, condensed milk, rose syrup, and cardamom for the soak.
- Once the cake is baked, poke holes all over it and pour most of the soak over the cake. Reserve a little soak for serving.
- Chill the cake for at least 3 hours or overnight.
Whipping & Serving
- Whip cream with rose syrup until soft peaks form. Spread this over the chilled cake.
- Decorate with chopped pistachios, dried rose petals, and a dusting of cardamom.
- Cut into squares and serve with the remaining milk soak.