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Rose Milk Cake

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A delightful dessert infused with the essence of rose, this luscious cake is easy to prepare and perfect for any occasion.

Ingredients

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  • 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

Instructions

  1. Start by preheating your oven to 350°F (175°C). Prepare your baking environment by greasing and flouring an 8-inch round cake pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. In a separate large bowl, beat the melted butter and granulated sugar together until the mixture becomes light and fluffy.
  4. Gently incorporate the yogurt, milk, rose syrup, and vanilla extract into your butter and sugar mixture. Blend everything well until you have a smooth batter.
  5. Gradually add in the dry ingredients to the wet mixture and stir just until combined. Avoid overmixing to ensure a tender cake.
  6. Pour the batter into the prepared cake pan, ensuring it spreads evenly.
  7. Place the pan in the preheated oven and bake for 25–30 minutes. To check for doneness, insert a toothpick in the center; it should come out clean.
  8. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  9. While your cake cools, it’s time to prepare the milk mixture. Combine the condensed milk, whole milk, heavy cream, and the additional tablespoon of rose syrup in a small saucepan. Heat over low while stirring occasionally, until it’s well mixed and warm but avoid boiling.
  10. After the cake has cooled, use a toothpick or skewer to poke holes all over the top, allowing the milk mixture to soak in.
  11. Slowly pour the warm milk mixture over the cake, letting it absorb. Allow the cake to rest for at least 30 minutes.
  12. For the final touch, whip the cream until soft peaks form, then spread the whipped cream generously over the top of the cake.
  13. Garnish with chopped pistachios and dried rose petals for that stunning finish.

Notes

Use high-quality rose syrup for enhanced flavor. Letting the cake absorb the milk mixture overnight in the fridge improves taste.

Nutrition

Find it online: https://yummyfirst.com/rose-milk-cake/