This rose and pistachio milk cake is a soft, airy sponge soaked in delicately perfumed rose milk and finished with a light cream topping. Fragrant cardamom, floral rose syrup, and nutty pistachios come together to create an elegant dessert that feels special yet comforting, perfect for gatherings or a refined afternoon treat.

Why You’ll Love This Recipe

This cake is wonderfully light thanks to whipped eggs, yet rich and moist from the rose-infused milk soak. The flavors are balanced and aromatic without being overpowering, and the texture improves as it rests, making it an ideal make-ahead dessert. It also looks beautiful when served, with its creamy topping and colorful pistachio and rose petal garnish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake
6 large eggs, separated
180 g caster sugar, divided into two equal parts
4 tablespoons rose syrup
200 ml whole milk
200 g plain flour
2 teaspoons baking powder
1 teaspoon ground cardamom

For the rose milk soak
300 ml whole milk
3 tablespoons rose syrup
2 tablespoons sweetened condensed milk

For the topping
250 ml double cream
2 tablespoons rose syrup
40 g pistachios, finely chopped
1 tablespoon dried edible rose petals
¼ teaspoon ground cardamom for sprinkling

Directions

Preheat the oven to 180°C (gas mark 4). Line a 28 x 18 cm shallow baking dish with baking paper and set aside.

In a large bowl, add the egg yolks and half of the caster sugar. Whisk with an electric hand mixer on medium speed until the mixture becomes thick, pale, and creamy. Add the rose syrup and whisk briefly until fully incorporated. Pour in the milk, then sift in the flour and baking powder. Add the ground cardamom and gently fold everything together until just combined.

In a separate clean, dry bowl, whisk the egg whites with the remaining caster sugar until stiff peaks form. Carefully fold the whipped egg whites into the yolk mixture in batches, using a light hand to keep as much air in the batter as possible.

Pour the batter into the prepared dish and smooth the top. Bake for 25 minutes, or until the cake is golden and springs back when lightly pressed in the center.

While the cake is baking, prepare the rose milk soak by mixing the milk, rose syrup, and condensed milk in a jug until smooth.

Once the cake is baked, remove it from the oven and allow it to cool slightly. Use a skewer to poke holes evenly all over the surface. Slowly pour most of the rose milk mixture over the cake, allowing it to soak in gradually. Reserve a small amount for serving. Refrigerate the cake for at least 3 hours, or overnight, so it absorbs the milk fully.

For the topping, whisk the double cream with the rose syrup until soft peaks form. Spread evenly over the chilled cake. Decorate with chopped pistachios, dried rose petals, and a light sprinkle of ground cardamom. Cut into squares and serve with the remaining rose milk on the side.

Servings and timing

This recipe makes approximately 12 generous servings.
Preparation time is about 35 minutes.
Baking time is 25 minutes.
Resting and chilling time is at least 3 hours, preferably longer for best texture and flavor.

Variations

You can substitute almond flour for 25 g of the plain flour to add extra nuttiness. For a less sweet version, reduce the condensed milk slightly in the soak. Orange blossom syrup can replace rose syrup for a different floral note, and crushed almonds or cashews may be used instead of pistachios if desired.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 3 to 4 days. This cake is best enjoyed cold or lightly chilled, as reheating can affect the creamy topping and soaked texture. If preferred, allow it to sit at room temperature for 10 minutes before serving.

FAQs

Can I make this cake a day in advance?

Yes, this cake is ideal for making ahead, as the resting time allows the milk soak to fully absorb and improves the flavor.

What does rose syrup taste like in baking?

Rose syrup adds a gentle floral sweetness that is aromatic rather than overpowering when balanced with dairy and spices.

Can I use low-fat milk instead of whole milk?

Whole milk is recommended for richness, but low-fat milk can be used with a slightly lighter result.

Is this cake very sweet?

The sweetness is moderate and balanced by the milk and spices, but you can adjust the sugar slightly to taste.

Can I freeze this cake?

Freezing is not recommended, as the milk-soaked sponge and cream topping may separate when thawed.

What can I use instead of pistachios?

Almonds or cashews work well as substitutes, providing a similar crunch and nutty flavor.

Do I need an electric whisk?

An electric whisk makes the process easier, especially for the egg whites, but a hand whisk can be used with extra effort.

How do I know when the cake is baked?

The cake should be golden on top and spring back gently when pressed in the center.

Can I skip the cream topping?

Yes, the cake is still delicious without the cream and can be served simply with the extra rose milk.

Is cardamom essential?

Cardamom enhances the floral notes, but you can reduce or omit it if you prefer a milder flavor.

Conclusion

Rose and pistachio milk cake is a beautifully balanced dessert that combines light sponge, fragrant milk soak, and a creamy finish. With its delicate flavors and elegant presentation, it’s perfect for special occasions or when you want to serve something a little different yet deeply comforting.

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