Print

Rose and Pistachio Milk Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Rose and Pistachio Milk Cake features an airy sponge soaked in fragrant rose milk, topped with whipped cream and garnished with pistachios and rose petals. Elegant yet easy, it’s ideal for special occasions or refined afternoon treats.

  • Author: Sophia
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours (including chilling)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

  • 6 large eggs, separated
  • 180 g caster sugar, divided
  • 4 tablespoons rose syrup
  • 200 ml whole milk
  • 200 g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 300 ml whole milk (for soak)
  • 3 tablespoons rose syrup (for soak)
  • 2 tablespoons sweetened condensed milk (for soak)
  • 250 ml double cream
  • 2 tablespoons rose syrup (for topping)
  • 40 g pistachios, finely chopped
  • 1 tablespoon dried edible rose petals
  • ¼ teaspoon ground cardamom for sprinkling

Instructions

  1. Preheat the oven to 180°C (gas mark 4). Line a 28 × 18 cm shallow baking dish with parchment paper.
  2. In a large bowl, whisk egg yolks with half the caster sugar until thick and pale. Add rose syrup, milk, sifted flour, baking powder, and ground cardamom. Mix gently until combined.
  3. In a separate bowl, whisk egg whites with the remaining caster sugar until stiff peaks form.
  4. Fold the whipped egg whites into the yolk mixture in batches, keeping as much air in the batter as possible.
  5. Pour batter into prepared dish, smooth the top, and bake for 25 minutes until golden and springy to the touch.
  6. Meanwhile, mix 300 ml milk, 3 tablespoons rose syrup, and 2 tablespoons sweetened condensed milk to make the rose milk soak.
  7. Once cake is baked, cool slightly. Poke holes over the surface and slowly pour most of the rose milk soak over the cake. Reserve a little for serving. Refrigerate at least 3 hours or overnight.
  8. For the topping, whisk double cream with 2 tablespoons rose syrup until soft peaks form. Spread evenly over chilled cake.
  9. Garnish with chopped pistachios, dried rose petals, and a sprinkle of cardamom. Serve cold with reserved rose milk.

Notes

  • Make a day ahead for best flavor and texture.
  • Substitute almond flour for 25 g of plain flour for added nuttiness.
  • Use orange blossom syrup for a floral variation.
  • Almonds or cashews can replace pistachios.
  • Serve cold or lightly chilled for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/how-to-make-rose-and-pistachio-milk-cake/