Description
A soft and fragrant milk-soaked sponge cake infused with rose syrup, topped with whipped cream, pistachios, dried rose petals, and cardamom for an elegant chilled dessert.
Ingredients
- 4 eggs, separated
- 160 g granulated sugar
- 2 tablespoons rose syrup
- 40 ml milk
- 160 g self-raising flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cardamom
- 410 g evaporated milk
- 200 ml full-fat milk
- 200 ml double cream
- 150 g condensed milk
- 1 tablespoon rose syrup
- 1 pinch ground cardamom
- 300 ml double cream
- 1 to 2 tablespoons rose syrup
- 3 tablespoons chopped pistachios
- 1 tablespoon dried rose petals
- 1 pinch ground cardamom
Instructions
- Preheat the oven to 180°C and line a 28 x 18 cm shallow baking dish or tin with baking paper.
- Whisk the egg yolks with half of the sugar until thick and pale, then stir in the rose syrup and milk.
- Sift in the self-raising flour, baking powder, and ground cardamom, then fold gently until combined.
- In a separate clean bowl, whisk the egg whites with the remaining sugar until stiff peaks form.
- Carefully fold the egg whites into the yolk mixture, keeping as much air in the batter as possible.
- Pour the batter into the prepared dish and bake for about 25 minutes, until golden and springy to the touch.
- Meanwhile, make the milk mixture by stirring together the evaporated milk, full-fat milk, double cream, condensed milk, rose syrup, and cardamom until smooth.
- When the cake is baked, poke holes all over the surface with a skewer or fork.
- Slowly pour most of the milk mixture over the warm cake, allowing it to soak in gradually. Reserve a little for serving if desired.
- Chill the cake in the refrigerator for at least 3 hours or overnight.
- Whisk the double cream with rose syrup until soft peaks form, then spread over the chilled cake.
- Decorate with chopped pistachios, dried rose petals, and a light sprinkle of cardamom.
- Slice into squares and serve chilled.
Notes
- Chilling the cake overnight gives the best texture and flavor.
- Reserve a little rose milk mixture to spoon over slices before serving if desired.
- Pistachios are the classic garnish, but slivered almonds can also be used.
- Rose water can be used instead of rose syrup, but the sweetness and flavor balance will change.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 39 g
- Sodium: 190 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 170 mg
