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Pistachio Rose Milk Cake

A soft pistachio sponge cake soaked in a creamy rose-infused milk mixture and topped with whipped cream, pistachios, and rose petals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings: 9 slices
Course: Desserts
Cuisine: Middle Eastern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Cake Batter
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs room temperature
  • 3/4 cup sugar
  • 1/2 cup ground pistachios
  • 1/3 cup whole milk
  • 1/4 cup butter melted
  • 1 tsp vanilla extract
  • 1 tbsp rose water
Milk Soak
  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 3/4 cup heavy cream
  • 1 tbsp rose water
Toppings
  • 1 cup whipped cream
  • 1/2 cup crushed pistachios
  • 1 tbsp dried rose petals edible

Equipment

  • Baking dish
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x9 inch baking dish.
  2. Whisk flour, baking powder, salt, and ground pistachios together in a bowl.
  3. Beat eggs and sugar until pale and fluffy, then mix in milk, butter, vanilla, and rose water.
  4. Fold dry ingredients into the batter gently until combined.
  5. Pour batter into baking dish and bake for 25–30 minutes until set.
  6. Mix evaporated milk, condensed milk, heavy cream, and rose water to create the milk soak.
  7. Poke holes in the warm cake and slowly pour the milk mixture over it.
  8. Refrigerate for at least 2 hours to allow the cake to absorb the milk.
  9. Top with whipped cream, crushed pistachios, and dried rose petals before serving.

Notes

For deeper flavor, allow the cake to soak overnight before serving.