Rose Pistachio Milk Cake Recipe

About this recipe

Rose & Pistachio Milk Cake is a rich, indulgent dessert that combines soft, airy sponge soaked in a fragrant rose-infused milk, topped with whipped cream and crunchy pistachios. A perfect treat for family gatherings and special occasions, blending Middle Eastern and British dessert traditions.

Ingredients

• 6 Each Golden Yolk Eggs 6 Pack
• 95 Ml Dr. Oetker Large Vanilla Extract
• - Tropical Sun Evaporated Milk
• - Nestle Milkmaid 400g
• 250G Natco Pistachio Kernels, 250G
• 100G Dried Rose Petals
• - Kerrymaid UHT Whipping Cream
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 1 Kg Tate & Lyle Granulated Sugar 1Kg
• 100G Borwicks Baking Powder, 100G
• - Tata Salt
• 1 Ltr Ktc Sunflower Oil
• NaN Tate & Lyle Icing Sugar

Instructions

1. 1. Preheat the oven to 180°C (160°C fan) and grease an 8-inch square or round baking tin with butter or line with parchment paper.
2. 2. In a large mixing bowl, whisk together the plain flour, sugar, baking powder, and salt.
3. 3. In another bowl, combine milk, oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry mixture, whisking until smooth.
4. 4. Pour the batter into the prepared tin and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. 5. While the cake is baking, prepare the milk soak. In a saucepan, combine evaporated milk, condensed milk, regular milk, and rose water. Heat gently for 5 minutes, stirring occasionally, then remove from heat.
6. 6. Once the cake is baked, allow it to cool for 10 minutes. Poke holes all over the surface using a skewer or fork.
7. 7. Slowly pour the prepared rose milk soak over the cake, ensuring it absorbs evenly. Refrigerate the cake for at least 2 hours or until fully chilled.
8. 8. Before serving, whip the double cream with powdered sugar until soft peaks form. Spread the whipped cream over the chilled cake and garnish with chopped pistachios and dried rose petals.