Pistachio rose milk cake soaks a light sponge with a gently scented milk mixture, then adds whipped cream and chopped nuts. Use a small amount of rose water because its strength varies between brands.
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Recipe at a Glance
- Yield: 9 squares
- Preparation: 30 minutes
- Cooking: 25 minutes
- Resting and chilling: Refrigerate soaked cake at least 4 hours
Table of Contents
Ingredients
Sponge
| Ingredient and amount |
|---|
| 3 large eggs, room temperature |
| 100 g granulated sugar |
| 120 g all-purpose flour |
| 1 teaspoon baking powder |
| 1/8 teaspoon salt |
| 40 ml whole milk |
| 30 ml neutral oil |
| 1 teaspoon vanilla extract |
Milk and topping
| Ingredient and amount |
|---|
| 200 ml evaporated milk |
| 100 g sweetened condensed milk |
| 150 ml whole milk |
| 1/2 teaspoon food-grade rose water, or to taste |
| 200 ml cold heavy cream |
| 1 tablespoon powdered sugar |
| 40 g chopped unsalted pistachios |
| A few food-grade edible dried rose petals, optional |
Before You Start
Use rose water and petals intended for food, not cosmetic or decorative products.
Directions
1. Prepare
Heat oven to 175°C (350°F). Line the base of a 20 cm square deep pan. Whisk flour, baking powder and salt.
2. Mix and bake
Beat eggs and sugar 5 minutes until thick and pale. Fold in dry ingredients, then milk, oil and vanilla gently. Pour into pan and bake 22–28 minutes until springy and a skewer comes out clean.
3. Soak
Cool cake 20 minutes and prick all over with a skewer. Mix evaporated milk, condensed milk, whole milk and rose water. Pour over slowly in stages, letting each addition absorb.
4. Chill
Cool promptly, cover and refrigerate at least 4 hours or overnight.
5. Top
Whip cream with powdered sugar to soft peaks. Spread over cold cake, scatter pistachios and optional edible rose petals and cut into squares.
Cook’s Tips
- Use rose water and petals intended for food, not cosmetic or decorative products.
- Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.
Storage
Keep covered and refrigerated up to 3 days. Serve chilled. Add nuts shortly before serving if you want them crisp.
Frequently Asked Questions
Can I omit rose water?
Yes. The cake is still flavorful with vanilla and pistachios.
Is some milk left in the pan normal?
A little is normal for a milk-soaked cake, but add the mixture gradually so absorption remains even.