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Rose & Pistachio Milk Cake

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A luxurious tres leches-style sponge cake infused with rose syrup, soaked in a rich trio of milks, and topped with rose-scented whipped cream, pistachios, and dried rose petals for an elegant and indulgent dessert.

  • Author: Sophia
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours 60 minutes (including chilling)
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking & Soaking
  • Cuisine: Fusion (Middle Eastern inspired)
  • Diet: Vegetarian

Ingredients

4 eggs, separated

160 g granulated sugar

2 tablespoons rose syrup

40 ml milk

160 g self-raising flour

½ teaspoon baking powder

½ teaspoon ground cardamom

410 g evaporated milk

200 ml full-fat milk

200 ml double cream

150 g condensed milk

1 tablespoon rose syrup

Pinch of ground cardamom

300 ml double cream

1–2 tablespoons rose syrup

Chopped pistachios

Dried rose petals

Pinch of ground cardamom

Instructions

  1. Preheat oven to 180 °C (gas mark 4) and line a 28 × 18 cm baking dish with parchment paper.
  2. In a bowl, whisk egg yolks with half the sugar until thick and pale. Add rose syrup, milk, sifted flour, baking powder, and cardamom. Mix gently.
  3. In another bowl, whisk egg whites with remaining sugar until stiff peaks form. Fold gently into yolk mixture.
  4. Pour batter into prepared dish and bake for 25 minutes, until golden and springy.
  5. Mix evaporated milk, full-fat milk, double cream, condensed milk, rose syrup, and cardamom for the soak.
  6. Once cake is baked, poke holes all over and pour most of the soak over it. Reserve a little for serving. Chill for at least 3 hours or overnight.
  7. Whip cream with rose syrup until soft peaks form. Spread over chilled cake.
  8. Decorate with chopped pistachios, dried rose petals, and a dusting of cardamom.
  9. Cut into squares and serve with remaining milk soak.

Notes

  • Best made a day in advance for maximum soak and flavor.
  • Swap rose syrup with orange blossom syrup for variation.
  • Can mix chopped pistachios into the sponge for added texture.
  • Use low-fat milk for a lighter version, though richness is part of the charm.
  • Store chilled in an airtight container for 3–4 days.
  • Not suitable for freezing due to milk soak and cream topping.

Nutrition

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