Rose Milk Cake
A delightful, aromatic treat combining soft layers with a creamy milk soak, perfect for celebrations or cozy gatherings.
Ingredients
For the cake
- 1.5 cups all-purpose flour For a tender, moist texture
- 1 tsp baking powder To help it rise perfectly
- 0.5 tsp baking soda For added fluffiness
- 0.25 tsp salt To enhance all the flavors
- 0.5 cups unsalted butter, melted To add richness
- 0.75 cups granulated sugar For sweetness
- 0.5 cups yogurt To keep the cake moist
- 0.5 cups milk For a creamy batter
- 1 tbsp rose syrup (Rooh Afza) For fragrant sweetness
- 1 tsp vanilla extract For warmth
For soaking
- 0.5 cups condensed milk For that indulgent touch
- 0.5 cups whole milk To soak into the cake
- 0.25 cups heavy cream For a rich finish
- 1 tbsp rose syrup For soaking
For topping
- 1 cup whipped cream For decadence
- 2 tbsp chopped pistachios For crunch
- 1 tbsp dried rose petals For elegance
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the melted butter with the granulated sugar until light and fluffy.
- Add yogurt, milk, rose syrup, and vanilla extract to the buttery mix and stir until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack.
Soaking and Topping
- In a small saucepan, combine condensed milk, whole milk, heavy cream, and additional rose syrup. Heat gently while stirring until warm.
- Once the cake has cooled completely, poke holes in the top and slowly pour the warm milk mixture over the cake.
- Let the cake rest for at least 30 minutes to absorb the milk.
- Whip the cream until soft peaks form and spread it over the top of the cake.
- Garnish with chopped pistachios and dried rose petals.
Notes
You can infuse the milk mixture with cardamom or saffron for an exotic twist. Ensure your whipped cream is not overbeaten for a lighter texture.