Directions
- 1Add sugar into a blender.
- 2Add eggs into the blender.
- 3Add melted butter or oil into the blender.
- 4Add milk into the blender.
- 5Add rose syrup into the blender.
- 6Add vanilla or rose essence into the blender.
- 7Blend all ingredients together for one minute.
- 8Sieve self-raising flour into a bowl.
- 9Add salt to the flour.
- 10Add baking powder to the flour.
- 11Sieve the dry ingredients into a bowl.
- 12Fold the wet ingredients into the dry ingredients until well combined.
- 13Transfer the mixture to a greased cake tin.
- 14Bake for 25 to 30 minutes at 180°C.
- 15Let the cake cool completely before topping.
- 16Whisk whipping cream and icing sugar together until soft peaks form.
- 17Spread the whipped cream on the cooled cake.
- 18Garnish with chopped pistachios.
- 19Garnish with dried rose petals.
- 20Pour rose milk over each slice before serving.
Ingredients
- 200 g Sugar
- 4 Eggs
- 200 ml Melted butter or oil
- 1 tbsp Milk
- 0.33 cup Rose syrup
- 0.5 tsp Vanilla or rose essence
- 200 g Self-raising flour
- 1 tsp Baking powder
- 0.25 tsp Salt
- 300 ml Whipping cream or double cream
- 0.33 cup Icing sugar
- 0.33 cup Pistachios
- few Dried rose petals
Equipment
blendersievemixing bowlspatulagreased cake tinelectric whisk
Tips
- Let the cake cool completely before topping with whipping cream.
- Pour 1/3 cup of rose milk on each slice before serving (ratio: 1 tbsp rose syrup with 1/3 cup milk).
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