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 is a light sponge soaked in rose-scented milk, topped with whipped cream, pistachios, and dried rose petals. Inspired by tres leches with a Middle Eastern twist, it’s fragrant, elegant, and perfect for celebrations.

  • Author: Sophia
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours (includes chilling)
  • Yield: 6–7 servings
  • Category: Dessert
  • Method: Baking & Soaking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

  • For the sponge:
  • 4 eggs, separated
  • 160g granulated sugar
  • 2 tbsp rose syrup
  • 40ml milk
  • 160g self-raising flour
  • 1/2 tsp baking powder
  • 1/2 tsp ground cardamom
  • For the rose milk:
  • 410g evaporated milk
  • 200ml full-fat milk
  • 200ml double cream
  • 150g condensed milk
  • 1 tbsp rose syrup
  • Pinch of ground cardamom
  • For the topping:
  • 300ml double cream
  • 1–2 tbsp rose syrup
  • Chopped pistachios
  • Dried rose petals
  • Pinch of ground cardamom

Instructions

  1. Preheat oven to 180°C (350°F, gas mark 4). Line a 28 x 18cm shallow baking dish with parchment paper.
  2. Whisk egg yolks with half the sugar until thick and pale. Fold in rose syrup, milk, sifted flour, baking powder, and cardamom until just combined.
  3. In a separate bowl, whisk egg whites with remaining sugar until stiff peaks form. Gently fold into yolk mixture, keeping as much air as possible.
  4. Pour batter into prepared dish and bake for 25 minutes, until golden and springy.
  5. For the rose milk, combine evaporated milk, full-fat milk, cream, condensed milk, rose syrup, and cardamom in a jug. Poke holes in the cooled cake and pour most of the milk mixture over it. Refrigerate at least 3 hours or overnight.
  6. Whip cream with rose syrup until soft peaks form. Spread over chilled cake.
  7. Top with chopped pistachios, rose petals, and a dusting of cardamom. Cut into squares and serve with reserved rose milk.

Notes

  • Swap pistachios for almonds for a different crunch.
  • Replace some rose syrup with vanilla for a lighter flavor.
  • Try saffron-infused milk for a luxurious variation.
  • The sponge can be frozen before soaking if preparing in advance.
  • Cake tastes better the next day after absorbing the milk mixture.

Nutrition

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