Description
Rose Milk Cake is a fragrant and moist dessert that combines a soft, fluffy cake infused with rose water and a luscious rose-flavored milk syrup. This elegant cake is soaked with a floral syrup and garnished with pistachios and dried rose petals, making it a perfect treat for special occasions or a delightful afternoon dessert.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup milk
- ¼ cup rose water or rose syrup
- 1 teaspoon vanilla extract
- ½ cup yogurt or buttermilk
Rose Milk Syrup Ingredients
- 1 cup milk
- 2 tablespoons rose water or rose syrup
- 2 tablespoons sugar (adjust to taste)
Garnish
- Chopped pistachios or almonds (optional)
- Dried rose petals (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- Prepare the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy to create a smooth base.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add vanilla extract, rose water or rose syrup, and the yogurt or buttermilk. Mix until the batter is smooth and well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Stir gently and mix just until combined to avoid overmixing, resulting in a smooth batter.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Rose Milk Syrup: In a small saucepan, gently heat the milk over medium heat. Add the rose water or rose syrup and sugar, stirring until the sugar dissolves completely. Remove the syrup from heat and allow it to cool slightly.
- Soak the Cake: Once the cake has fully cooled, use a fork or skewer to poke small holes across the surface. Slowly pour the warm rose milk syrup evenly over the cake, allowing it to soak in gradually. Let the cake absorb the syrup for 10-15 minutes for maximum flavor and moisture.
- Serve and Garnish: Garnish the soaked cake with chopped pistachios or almonds and dried rose petals for a beautiful and elegant presentation. Slice and serve the cake, enjoying the tender texture and floral notes.
Notes
- You can adjust the amount of rose water or syrup based on your preference for floral intensity.
- If you prefer a stronger rose flavor, add a bit more rose syrup to the soaking syrup.
- Ensure the cake is completely cool before adding the syrup to avoid sogginess.
- Use full-fat yogurt or buttermilk for the best moist texture.
- Store any leftovers covered in the refrigerator for up to 3 days.
- For a vegan version, substitute butter with plant-based margarine, eggs with flax eggs, and yogurt with a dairy-free alternative, though results may vary.
