Ingredients
- All-purpose flour: 1 ½ cups (180g)
- Granulated sugar: 1 cup (200g)
- Large eggs: 3
- Finely ground pistachios: ½ cup (60g)
- Whole milk: 1 ½ cups (360ml), divided
- Sweetened condensed milk: 1 can (14 oz / 397g)
- Heavy cream: 2 cups (480ml), divided
- Rose water: 2 tablespoons, divided
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, whisk together the all-purpose flour, baking powder (2 tsp), and ½ cup of finely ground pistachios. In a large bowl, beat the eggs and granulated sugar until light and fluffy. Stir in ¼ cup vegetable oil, ½ cup whole milk, and 1 teaspoon of rose water. Gradually fold the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan.
- Step 2: While the cake cools, prepare the rose milk soak. In a large bowl, whisk together the remaining 1 cup whole milk, the entire can of sweetened condensed milk, 1 cup of heavy cream, and 1 tablespoon of rose water until well combined.
- Step 3: Once the cake has cooled completely, use a fork or skewer to poke holes evenly all over the top surface of the cake. Slowly and evenly pour the rose milk mixture over the entire cake, allowing it to soak in thoroughly.
- Step 4: Prepare the whipped cream topping. In a chilled large bowl, whip the remaining 1 cup of heavy cream with 2 tablespoons of powdered sugar (optional, for sweetness) and 1 teaspoon of rose water until stiff peaks form. Spread the whipped cream evenly over the top of the soaked cake.
- Step 5: Garnish the cake generously with additional finely chopped pistachios and dried rose petals. Refrigerate the "Enchanting Pistachio Rose Milk Cake" for at least 4 hours, or preferably overnight, before slicing and serving to allow the flavors to meld and the cake to fully absorb the milk.
Notes
- Keep your Enchanting Pistachio Rose Milk Cake refrigerated in an airtight container for up to 3-4 days to maintain its exquisite moisture and freshness.
- This delightful cake is best enjoyed chilled; avoid reheating, as it can compromise the delicate texture of the soaked cake and whipped cream topping.
- Enhance the experience by serving a slice with a light dusting of finely chopped pistachios and a delicate fresh rose petal, perhaps alongside a cup of unsweetened chai tea to complement its floral sweetness.
- Rose water can be quite potent; for a perfectly balanced flavor, consider tasting your milk soak and whipped cream mixture before adding the full amount, adjusting to your personal preference for floral intensity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 110g)
- Calories: 485
- Sodium: 360mg
- Fat: 31g
- Saturated Fat: 19g
- Trans Fat: 0g
- Protein: 46g