Description
This pistachio rose milk cake is soft, dreamy, and soaked in the most delicate floral sweetness. One bite and it feels like a celebration on a plate.
Ingredients
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1 cup all-purpose flour
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1 teaspoon baking powder
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1 pinch salt
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4 large eggs, separated
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3/4 cup granulated sugar
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1/2 cup finely ground pistachios
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3/4 cup whole milk
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1/2 cup evaporated milk
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1/4 cup sweetened condensed milk
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1 1/2 teaspoons rose water
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1 cup heavy cream
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2 tablespoons powdered sugar
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1/4 cup chopped pistachios for garnish
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Dried rose petals for garnish
Instructions
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Preheat oven to 350°F and line a 9×13-inch pan with parchment paper.
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Whisk flour, baking powder, salt, and ground pistachios in a bowl.
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Beat egg yolks with half the sugar until pale and thick.
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Whip egg whites with remaining sugar until soft peaks form.
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Fold yolk mixture into dry ingredients, then gently fold in egg whites.
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Pour batter into pan and bake for 25 to 30 minutes until set.
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Whisk all milk soak ingredients together in a bowl.
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Poke holes in warm cake and slowly pour milk mixture over the top.
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Whip cream with powdered sugar until soft peaks form.
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Spread whipped cream on cake, garnish, and chill before serving.
- Prep Time: 15 minutes
- Cuisine: American