Go Back
–+ servings
Rose & Pistachio Milk Cake

Rose & Pistachio Milk Cake: A Floral Dessert Delight

Rose & Pistachio Milk Cake is a luxurious dessert that combines floral notes and a moist sponge, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 3 hours
Total Time 3 hours 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 pieces Eggs (separated) Provides structure and richness; separating yolks and whites ensures optimal fluffiness.
  • 160 g Granulated Sugar Adds sweetness, try coconut sugar for a unique twist.
  • 2 tablespoons Rose Syrup Infuses the cake and cream with delightful floral notes.
  • 40 ml Milk Adds necessary moisture; use non-dairy milk for vegan version.
  • 160 g Self-Raising Flour Forms the base of the cake; all-purpose flour with baking powder works.
  • ½ teaspoon Baking Powder Helps the sponge rise beautifully.
  • ½ teaspoon Ground Cardamom Offers warm spice notes that complement the rose flavor.
For the Soak
  • 410 g Evaporated Milk Adds creaminess; be cautious with fat reduction.
  • 200 ml Full-Fat Milk Adds richness in the soak.
  • 150 g Condensed Milk Provides sweetness and creaminess; vegan options available.
For the Topping
  • 200 ml Double Cream Creates a luxurious topping; use heavy whipping cream.
  • Chopped Pistachios Adds crunch and visual appeal.
  • Dried Rose Petals A beautiful decorative element.

Equipment

  • Mixing bowl
  • electric mixer
  • Oven
  • baking paper
  • Spatula
  • Jug
  • skewer
  • Container for storage

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 180 °C and line a shallow 28 × 18 cm dish with baking paper.
  2. Whisk egg yolks and half of the granulated sugar until pale. Gradually add rose syrup and milk, then sift in flour and baking powder, stirring in cardamom.
  3. Beat egg whites with remaining sugar until stiff peaks form.
  4. Fold beaten egg whites into yolk mixture in two additions until smooth.
  5. Pour batter into the dish and bake for about 25 minutes until golden.
  6. Prepare soak by whisking together evaporated milk, full-fat milk, and condensed milk.
  7. Poke holes in the baked cake and pour most of the soak over it. Let cool completely and chill.
  8. Whip double cream with the remaining rose syrup until soft peaks form.
  9. Spread whipped rose cream over the cake, and decorate with pistachios and dried rose petals.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 100IUCalcium: 150mgIron: 1mg

Notes

Store the cake in an airtight container in the fridge for up to 3-4 days. Avoid freezing as it compromises texture.

Tried this recipe?

Let us know how it was!