Rose Pistachio Milk Cake
India's tres leches reimagined with Persian and Mughal flavours — a sponge cake soaked in a three-milk mixture spiked with rosewater, cardamom and saffron, frosted with a rosewater whipped cream and garnished with crushed pistachios, dried rose petals and silver leaf. The flavour is deeply floral, nutty and exotic.
- Total
- 50 min
- Serves
- 12
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Sponge: beat eggs and sugar until tripled in volume. Fold in flour and baking powder. Stir in milk, vanilla and melted butter. Pour into a greased 23x33cm tin. Bake at 175°C for 25 minutes.
About 5 min
Three-milk soak: whisk condensed milk, evaporated milk, cream, rosewater, cardamom and saffron milk.
About 14 min
While still warm, poke holes all over the sponge with a skewer. Pour the milk mixture slowly over; the cake absorbs it all. Refrigerate 4+ hours.
About 14 min
Whip cream with icing sugar and rosewater to soft peaks. Spread over the cold soaked cake.
About 14 min
Cover with ground pistachios and dried rose petals. Cut into squares. Each piece should be completely saturated and the cream soft and rose-scented.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 8 g
- Carbs
- 52 g
- Fat
- 22 g
- Fibre
- 1 g
- Sugar
- 42 g
- Sodium
- 200 mg
Contains: gluten, dairy, eggs, nuts
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Recipe by Boon Tools.