Eid Ras Malai Cake

By Naz Muhammad


I have made this on a few special occasions  and it has always caused a lot of excitement when brought out and presented.

This cake is everything you would expect from Ras Malai and more. Indulge in this extravagant dessert and treat your senses.


For the sponge

  • 8oz softened cake margarine
  • 9oz caster sugar
  • 10oz self raising flour
  • 2 level tsp baking powder
  • 4 large eggs – at room temp
  • 2 tbsp whole milk – room temp
  • Half a tsp of cardamom powder
  1. Preheat the oven to 160/ or 140°C Fan
  2. Grease and line two cake 9 inch tins and grease the lining too.
  3. Measure all ingredients into a bowl and beat well for 2 minutes. Divide into the tins and bake for 30-35 minutes until a skewer comes out clean when tested in the centre of the cake.
  4. Remove from oven and allow to cook for 20 minutes before removing from tin and placing on a wire tray to cool completely.

For the Filling

  • 1 packet of ready made Ras Malai
  • 200ml of whipping cream.
  • 1 tbsp caster sugar
  1. When the cake has cooled, place one half on cake stand; gently brush 2 tbsp of the Ras Malai milk over the sponge allowing it to soak through. Crumble the Ras Malai pieces over the top.
  2. In a bowl, add the sugar to the cream and beat with a whisk until fluffy, then spread evenly over the Ras Malai pieces.
  3. Now place the other half of the cake on top and brush 2 tbsp of Ras Malai milk over it.

Mascarpone Frosting

  • 150g unsalted softened butter
  • 8oz icing sugar
  • 1 tsp rose water
  • Half a tsp of cardamom powder
  • 8oz of mascarpone
  • 2oz of Greek yoghurt
  1. Whisk the butter and icing sugar along with the cardamom and rose water until fluffy.
  2. Now gently add in the mascarpone and yoghurt and whisk gently until they are combined. Do not over work this mixture as it may curdle.
  3. Frost the top and sides of the cake.


  • 3 oz pistachios chopped length ways
  • Dried edible rose petals
  • Organic fresh rose petals
  1. Decorate the cake and refrigerate immediately; it is best served within 24 hours. NOTE: Will keep in the fridge for 2 days.

Naz Muhammad @fusionfooddiary is an experienced cook who has a unique skill of bringing restaurant style food to home cooking.

She has used her knowledge of international cuisines to develop a fresh take on cooking which appeals to all.

She also has the added advantage of being a trained nutritionist so is able to adapt recipes and meals to make them healthy and taste exceptionally good.

Her understanding of spice combinations and food groups gives her an edge in creating a range of delicious meals which can be included in one’s daily diet.

Furthermore, her repertoire includes dishes ranging from special occasions and large gatherings, to quick and easy weekday meals for today’s busy lifestyles.

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