Rose Milk Cake
A delightful and moist dessert infused with rose syrup, perfect for family gatherings and special occasions.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour Giving structure to the cake’s soft crumb.
- 1 tsp baking powder Ensuring the cake rises perfectly.
- 0.5 tsp baking soda Adding lightness to the batter.
- 0.25 tsp salt Enhancing the sweetness of the other ingredients.
- 0.5 cups unsalted butter, melted Delivering a rich, buttery flavor.
- 0.75 cups granulated sugar Providing sweetness that complements the floral notes.
- 0.5 cups yogurt Keeping the cake moist and tender.
- 0.5 cups milk Adding creaminess to the overall texture.
- 1 tbsp rose syrup (Rooh Afza) Infusing a fragrant essence.
- 1 tsp vanilla extract Rounding out the flavors beautifully.
- 0.5 cups condensed milk Making the cake extra rich.
- 0.5 cups whole milk Contributing to the cake’s soak.
- 0.25 cups heavy cream Ensuring a velvety finish.
- 1 tbsp rose syrup For soaking and adding moisture.
- 1 cup whipped cream Perfect for a light and fluffy topping.
- 2 tbsp chopped pistachios Providing a crunchy contrast.
- 1 tbsp dried rose petals Adding an elegant touch for garnish.
Instructions
Preparation
- Preheat the 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 and granulated sugar together until light and fluffy.
- Incorporate the yogurt, milk, rose syrup, and vanilla extract into the butter-sugar mixture and mix well.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
Baking
- Pour the batter into the prepared cake pan and evenly spread.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Soaking
- In a saucepan, combine the condensed milk, whole milk, heavy cream, and 1 tbsp of rose syrup. Heat over low heat until warm.
- Once the cake is cooled, poke holes in the top and pour the warm milk mixture over it.
- Let the cake soak for at least 30 minutes.
Topping
- 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
For added flavor, consider cardamom or lemon zest in the batter. Use quality ingredients for best results.