Description
Enchanting Pistachio Rose Milk Cake is a soft and aromatic sponge cake infused with rose milk syrup, topped with whipped cream and crushed pistachios for a delicate and elegant dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp rose water
- 1 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup whole milk (for syrup)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/3 cup crushed pistachios
- Dried rose petals for garnish (optional)
Instructions
- Preheat oven to 180°C (350°F) and grease a 9-inch baking pan.
- Whisk flour, baking powder, and salt in a bowl.
- In another bowl, beat eggs and sugar until light and fluffy.
- Add milk, oil, vanilla extract, and rose water, mixing well.
- Gradually fold dry ingredients into wet ingredients until smooth.
- Pour batter into prepared pan and bake for 25–30 minutes until a toothpick comes out clean.
- Cool cake completely, then poke holes all over with a fork.
- Whisk evaporated milk, condensed milk, and remaining whole milk to make syrup.
- Slowly pour milk mixture over cake and refrigerate for at least 1 hour.
- Whip heavy cream with powdered sugar until soft peaks form.
- Spread whipped cream over cake and top with crushed pistachios and rose petals.
- Chill until ready to serve.
Notes
- Chill for several hours for best flavor absorption.
- Adjust rose water to taste to avoid overpowering flavor.
- Store refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion