Rose Pistachio Milk Cake
A luxurious, moist cake soaked in a fragrant rose-infused milk, topped with whipped cream, chopped pistachios, and delicate rose petals. This cake is perfect for special occasions, offering a soft, fragrant dessert that’s not overly sweet but delightfully aromatic.
Ingredients
For the cake
- 4 eggs eggs, separated Make sure to separate the yolks and whites carefully.
- 160 g granulated sugar Used in both the egg yolk and egg white mixture.
- 2 tbsp rose syrup This is the key ingredient for a floral flavor.
- 40 ml milk Regular whole milk works best here.
- 160 g self-raising flour Self-raising flour gives the cake a light texture.
- ½ tsp baking powder To help the sponge rise.
- ½ tsp ground cardamom Adds warmth and an exotic touch.
For the rose milk
- 410 g evaporated milk A key ingredient for the milk soak.
- 200 ml full-fat milk Adds richness to the soak.
- 200 ml double cream For a rich, silky milk soak.
- 150 g condensed milk For sweetness and creaminess.
- 1 tbsp rose syrup To flavor the milk soak.
- pinch ground cardamom A pinch for extra flavor.
For the topping
- 300 ml double cream Whipped for the topping.
- 1–2 tbsp rose syrup To sweeten and flavor the cream.
- as needed chopped pistachios For a crunchy topping.
- as needed dried rose petals For a beautiful, floral garnish.
- pinch ground cardamom For an aromatic topping.
Instructions
For the cake
- Preheat the oven to 180°C (gas mark 4). Line a 28 x 18 cm shallow baking dish with baking paper.
- In a large bowl, whisk the egg yolks with half the sugar using an electric hand whisk until thick and pale. Add the rose syrup, which will change the color and flavor of the mixture.
- Stir in the milk, then sift in the self-raising flour, baking powder, and ground cardamom. Fold gently until just combined.
- In a separate bowl, whisk the egg whites with the remaining sugar until stiff peaks form. Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the air.
- Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes, or until golden and springy to the touch.
For the rose milk
- In a jug, combine the evaporated milk, full-fat milk, double cream, condensed milk, rose syrup, and ground cardamom. Stir well to combine.
- Once the cake has cooled slightly, poke holes all over it using a skewer. Slowly pour most of the rose milk mixture over the cake, saving some for serving later. Refrigerate for several hours or overnight.
For the topping and serving
- Whip the double cream and rose syrup together until soft peaks form. Spread this whipped cream over the soaked cake.
- Top with chopped pistachios, dried rose petals, and a pinch of ground cardamom.
- Cut the cake into squares and serve with the remaining rose milk.
Notes
- The cake needs to chill for several hours, ideally overnight, to fully absorb the milk mixture.
- For best results, use full-fat milk and double cream to ensure a rich texture in both the cake and milk soak.