Description
A delightful treat combining floral notes of rose with a moist cake, perfect for celebrations or cozy afternoons.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup yogurt
- 1/2 cup milk
- 1 tbsp rose syrup (Rooh Afza)
- 1 tsp vanilla extract
- 1/2 cup condensed milk
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1 tbsp rose syrup
- 1 cup whipped cream
- 2 tbsp chopped pistachios
- 1 tbsp dried rose petals
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the melted butter and granulated sugar together until light and fluffy in a large bowl.
- Add the yogurt, milk, rose syrup, and vanilla extract to the buttery sugar mixture, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare the milk mixture by heating the condensed milk, whole milk, heavy cream, and rose syrup until warm.
- Poke holes in the top of the cake and slowly pour the warm milk mixture over it.
- Allow the cake to rest for at least 30 minutes to absorb the milk.
- Whip the cream until soft peaks form and spread over the top of the cake.
- Garnish with chopped pistachios and dried rose petals.
Notes
Ensure butter is room temperature for fluffier cake. Substitute dairy for plant-based alternatives for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg