Rose Milk Cake
Rose Milk Cake is a delightful dessert that combines the richness of cake with the refreshing flavors of rose and milk. This light and fluffy cake is soaked in a creamy milk mixture and topped with whipped cream and crunchy pistachios. Each bite is a burst of sweetness and a hint of floral aroma, making it perfect for special occasions or a treat at home.
Why Make This Recipe
Making Rose Milk Cake is a wonderful way to impress your family and friends. It’s easy to prepare, and the use of rose syrup brings a unique flavor that is loved by many. This cake is also visually appealing, making it a showstopper at any gathering. Plus, it’s a great way to cool down on warmer days with its creamy and refreshing taste.
How to Make Rose Milk Cake
Ingredients
- 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 (Rooh Afza)
- 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
Directions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, mix the flour, baking powder, baking soda, and salt. In another bowl, whisk the melted butter, sugar, yogurt, milk, rose syrup, and vanilla.
- Combine the wet and dry ingredients until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes. Let it cool completely.
- Mix the condensed milk, whole milk, heavy cream, and rose syrup in another bowl.
- Poke holes in the cooled cake and pour the milk mixture evenly over the top. Refrigerate for 1 hour.
- Spread whipped cream over the cake and sprinkle with chopped pistachios and dried rose petals. Slice and enjoy!
How to Serve Rose Milk Cake
Serving Rose Milk Cake is simple. Just slice it into wedges and plate it. You can add extra whipped cream on the side for those who want a little more. It pairs nicely with a warm cup of tea or coffee.
How to Store Rose Milk Cake
To store Rose Milk Cake, cover it with plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to 3 to 4 days. To enjoy later, just take it out and let it sit at room temperature for a few minutes before serving.
Tips to Make Rose Milk Cake
- Make sure to thoroughly cool the cake before adding the milk mixture.
- You can adjust the amount of rose syrup based on your taste preference.
- For a richer flavor, try using flavored whipped cream.
Variation
If you want a different twist, you can add fruits like strawberries or mangoes to the whipped cream topping. You can also swap the pistachios with almonds or walnuts for a different nutty flavor.
FAQs
1. Can I use a different type of syrup instead of rose syrup?
Yes, you can experiment with other flavors like lavender or vanilla syrup.
2. Is it necessary to refrigerate the cake after adding the milk mixture?
Yes, refrigerating the cake helps it absorb the milk, making it moist and flavorful.
3. Can I make this cake gluten-free?
Absolutely! You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
Enjoy making and sharing this delightful Rose Milk Cake with your loved ones!
