Description
A delightful dessert combining the sweetness of cake with the floral essence of rose, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup yogurt
- 1/2 cup milk
- 1 tbsp rose syrup
- 1 tsp vanilla extract
- 1/2 cup condensed milk
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1 tbsp rose syrup
- 1 cup whipped cream
- 2 tbsp chopped pistachios
- 1 tbsp dried rose petals
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the melted butter, sugar, yogurt, milk, rose syrup, and vanilla together.
- Combine the wet and dry ingredients to form a batter.
- Pour the batter into the greased pan and bake for 30-35 minutes.
- Once baked, let the cake cool down completely.
- In a separate bowl, mix the condensed milk, whole milk, heavy cream, and additional rose syrup to create a milk mixture.
- Poke holes in the cooled cake and pour the milk mixture evenly over the top.
- Refrigerate the cake for at least 1 hour to absorb the milk.
- Spread whipped cream over the chilled cake and sprinkle with chopped pistachios and dried rose petals. Slice and enjoy!
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Can be made in advance and stored in the fridge overnight.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 30g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Rose Milk Cake, Desserts, Floral Flavors, Vegetarian Baking