Ingredients
For the Cake
For the Rosewater Milk Soak
For the Topping
Method
A soft, fragrant sponge soaked in a rose-scented milk mixture and topped with pistachios. This dessert is inspired by tres leches cake, with Middle Eastern flavours from rosewater and pistachios.
Step 1: Prepare the Oven and Tin
Preheat the oven to 170°C fan (190°C conventional).
Grease and line a 20cm x 20cm square cake tin with baking paper.
Step 2: Make the Cake Batter
In a bowl, whisk together:
200g plain flour
10g baking powder
2g fine salt
In a separate large bowl, beat:
115g softened butter
200g caster sugar
Beat until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in:
2tsp vanilla extract
Add the flour mixture in three additions, alternating with:
120ml whole milk
Mix until a smooth batter forms. Do not overmix.
Step 3: Bake the Cake
Pour the batter into the prepared tin.
Smooth the surface with a spatula.
Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
Leave the cake in the tin for 10 minutes.
Step 4: Prepare the Rosewater Milk Soak
In a jug, combine:
250ml evaporated milk
200ml condensed milk
200ml double cream
2tbsp rosewater
Whisk until fully combined.
Step 5: Soak the Cake
While the cake is still slightly warm, use a skewer or fork to poke holes all over the surface.
Slowly pour the milk mixture evenly over the cake.
Allow the cake to absorb the liquid.
Cover and refrigerate for at least 4 hours, preferably overnight.
Step 6: Make the Topping
In a chilled bowl, whip together:
300ml double cream
25g icing sugar
1tsp rosewater
Whip until soft peaks form.
Step 7: Decorate and Serve
Spread the whipped cream evenly over the chilled cake.
Sprinkle with:
50g finely chopped pistachios
1tbsp dried edible rose petals (if using)
Chill until ready to serve.
Slice into squares and enjoy.
Storage
Keep refrigerated for up to 3 days.
Best served chilled.
