Middle Eastern · Dessert
Rose Water Milk Cake
A dense, egg-based sponge baked small and golden, then drenched while warm in a rose-water-scented trio of whole, condensed and evaporated milk until meltingly moist throughout. Finished with a whisper of rose cream and crushed pistachios, it's a Levantine take on the milk-soaked cake family, floral rather than boozy, and best served well chilled.
$1
20 minsPrep
19 minsCook
59 minsTotal
MediumLevel
Nutrition per serving
308Calories
7.8gProtein
14.1gFat
38.2gCarbs
23.3gSugar
0.8gFiber
212mgSodium
123mgChol
7.2gSat Fat
201mgPotassium
115mgCalcium
1.5mgIron
0.5mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Traditional Middle Eastern Rose Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 175C and grease and line a 10cm/4 inch round cake tin.
2
Sift the cake flour, baking powder and ground cardamom together into a bowl.
3
Whisk the egg and sugar together with a hand mixer for 3-4 minutes until pale and doubled in volume.
4
Fold the melted butter into the egg mixture, then gently fold in the sifted dry ingredients in two additions until just combined.
5
Pour the batter into the prepared tin and bake for 18-20 minutes until a skewer comes out clean and the top springs back.
6
While the cake bakes, warm the whole milk and whisk in the condensed milk and evaporated milk along with a few drops of rose water to make the soaking milk.
7
As soon as the cake comes out of the oven, prick it all over with a skewer and slowly pour the warm milk mixture over it, letting it soak in fully.
8
Let the cake cool to room temperature in the tin so it absorbs all the milk, then chill for at least 20 minutes.
9
Whip the heavy cream with a drop of rose water until softly thickened, spread over the chilled cake, and scatter over the crushed pistachios before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Cake Flour, sifted
- 30g30g Sugar White
- 50g50g Egg, whisked
- 10g10g Butter, melted
- 2g2g Baking Powder
- 55g55g Whole Milk, warmed
- 20g20g Condensed Milk
- 20g20g Evaporated Milk
- 15g15g Heavy Cream, 1
- 6g6g Pistachio, crushed, garnish, 1
- 1g1g Cardamom, ground
