Infused with the delicate aroma of roses and the nutty crunch of pistachios, this cake is soaked in a fragrant rose milk that ensures each slice is divinely moist. Topped with a silky rose cream and decorated with pistachios and rose petals, it’s a luxurious treat perfect for special occasions or whenever you crave a touch of floral sweetness.
Ingredients:
- 4 eggs, separated
- 160g granulated sugar
- 2 tablespoons rose syrup
- 40ml milk
- 160g self-raising flour
- ½ teaspoon baking powder
- ½ teaspoon ground cardamom
ROSE MILK:
- 410g tin evaporated milk
- 200ml whole milk
- 200ml double cream
- 150g condensed milk
- 1 tablespoon rose syrup
- Pinch of ground cardamom
TOPPING:
- 300 ml double cream
- 1-2 tablespoons rose syrup
- chopped pistachios
- Dried rose petals
- Pinch of ground cardamom
Method:
Preheat the oven to 180°C (350°F). Line a cake tin with baking paper.
Whisk the egg whites until stiff. In a separate bowl, whisk the egg yolks with the sugar until creamy.
Stir in the rose syrup and milk, then sift in the flour, baking powder and cardamom.
Gently fold in the egg whites. Pour into the tin and bake for 25-30 minutes.
To make the rose milk, mix evaporated milk, whole milk, double cream, condensed milk, rose syrup and cardamom.
When the cake has cooled, make holes in the top and pour the rose milk over.
Whip double cream with rose syrup to stiff peaks for the topping.
Pour over the cake and garnish with pistachios, rose petals and cardamom.
