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–+ servings

Rose & Pistachio Milk Cake

A delightful dessert combining the rich flavors of rose and crunchy pistachios, perfect for special occasions or a sweet treat at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 3 hours 20 minutes
Course Dessert, Sweet
Cuisine Indian, Middle Eastern
Servings 8 slices
Calories 370 kcal

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.

Notes

Serve the cake chilled with a small bowl of the reserved milk soak. It enhances flavor and keeps each slice moist. Can be enjoyed after meals or during tea time. Store in an airtight container in the refrigerator for about 3-4 days.

Nutrition

Serving: 1gCalories: 370kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 12gSodium: 150mgFiber: 1gSugar: 20g
Keyword Dessert Recipe, Milk Cake, Pistachio Cake, Rose Cake, Special Occasion
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