Rose & Pistachio Milk Cake – A Fragrant and Creamy Delight

Introduction

If you’re a fan of elegant desserts that balance floral sweetness with nutty richness, then this Rose & Pistachio Milk Cake is a must-try! This cake, inspired by the classic tres leches cake, is infused with rose syrup and ground cardamom, making it a unique and indulgent treat. It’s soaked in a luscious rose milk mixture, topped with a fluffy whipped cream frosting, and finished with chopped pistachios and dried rose petals for an Instagram-worthy presentation. Whether for a special occasion or just a sweet craving, this floral-infused cake is bound to impress.

Ingredients

For the Sponge Cake:

• 4 large eggs, separated
• 160g granulated sugar
• 2 tablespoons rose syrup
• 40ml milk
• 160g self-raising flour
• ½ teaspoon baking powder
• ½ teaspoon ground cardamom

For the Rose Milk:

• 410g can evaporated milk
• 200ml full-fat milk
• 200ml double cream
• 150g condensed milk
• 1 tablespoon rose syrup
• Pinch of ground cardamom

For the Topping:

• 300ml double cream
• 1–2 tablespoons rose syrup
• Chopped pistachios
• Dried rose petals
• Pinch of ground cardamom

Step-by-Step Directions

Prepare the Sponge Cake:

1. Preheat the Oven: Set your oven to 180°C (350°F). Grease and line a 9×13-inch baking dish with parchment paper.
2. Whip the Egg Whites: In a clean bowl, whisk the egg whites until soft peaks form. Gradually add 80g of sugar, whisking until stiff peaks form.
3. Mix the Yolks: In another bowl, beat egg yolks with the remaining 80g of sugar until pale and creamy. Mix in the rose syrup and milk.
4. Sift the Dry Ingredients: In a separate bowl, sift together the self-raising flour, baking powder, and cardamom.
5. Fold the Ingredients: Gradually fold the dry ingredients into the egg yolk mixture. Gently incorporate the whipped egg whites in three additions to maintain the batter’s airiness.
6. Bake: Pour the batter into the prepared baking dish and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the Cake: Allow the cake to cool slightly, then poke holes all over the surface using a skewer to help absorb the milk mixture.

Prepare the Rose Milk:

1. In a large jug, combine evaporated milk, full-fat milk, double cream, condensed milk, rose syrup, and a pinch of cardamom.
2. Slowly pour this fragrant mixture over the warm cake, ensuring even distribution.
3. Allow the cake to soak up the milk mixture, then refrigerate for at least 3 hours or overnight for the best results.

Prepare the Topping:

1. Whip double cream with rose syrup and cardamom until soft peaks form.
2. Spread the whipped cream topping evenly over the chilled cake.
3. Garnish with chopped pistachios and dried rose petals.
4. Slice and serve!

Why You’ll Love This Cake

• Unique Flavor Profile: The floral notes of rose combined with the warmth of cardamom and rich pistachios create a stunning balance of flavors.
• Moist and Creamy Texture: The rose milk soak makes this cake incredibly moist, while the whipped topping adds a dreamy lightness.
• Easy Yet Impressive: Despite its elegant appearance, this milk cake is surprisingly simple to make!
• Perfect for Special Occasions: Whether it’s Eid, Diwali, a wedding, or a tea party, this dessert is a crowd-pleaser.

Pro Tips for the Best Rose & Pistachio Milk Cake

• Use Fresh Ingredients: Opt for high-quality rose syrup and fresh ground cardamom for the best flavor.
• Don’t Overmix the Batter: Gently fold in the egg whites to maintain the cake’s airiness.
• Chill Before Serving: The longer the cake soaks, the more flavorful and moist it will be.
• Customizations: Add a touch of saffron to the milk mixture for an even richer taste!

Frequently Asked Questions (FAQs)

1. Can I use store-bought rose syrup?
Yes! Just make sure to use a high-quality rose syrup for the best flavor and aroma.

2. What can I use instead of pistachios?
Almonds or cashews make great alternatives if you’re not a fan of pistachios.

3. Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as it absorbs more of the rose milk mixture.

4. Is this cake overly sweet?
Not at all! The rose syrup and condensed milk provide a perfect balance of sweetness without being overpowering.

5. Can I make this cake gluten-free?
Yes! Simply swap the self-raising flour with a gluten-free flour blend.

Conclusion

The Rose & Pistachio Milk Cake is a show-stopping dessert that combines luxurious flavors with a delightfully moist texture. It’s perfect for any special occasion or when you simply want to indulge in something extraordinary. Whether you’re a fan of floral desserts or looking to try something new, this cake is bound to become a favorite. Try it today and experience the heavenly combination of rose, pistachio, and creamy goodness!

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