Rose & Pistachio Milk Cake recipe by Anisa Karolia
Extracted from The Ramadan Cookbook by Anisa Karolia (Ebury Press, £22), photography by Ellis Parrinder
Also known as Rose & Pistachio Tres Leches or Three-milk Cake, this is the perfect dessert to pretty up your table.
Trust me, it’s so easy, tastes absolutely heavenly and looks so good. This is an incredibly indulgent, sophisticated and moreish dessert and you just can’t say no to it!
INGREDIENTS
Rosemilk
- 410g tin of evaporated milk
- 200ml full-fat milk
- 200ml double cream
- 150g condensed milk
- 1 tablespoon rose syrup
- pinch of ground cardamom
Topping
- 300ml double cream
- 1–2 tablespoons rose syrup
- chopped pistachios
- dried rose petals
- pinch of ground cardamom
- 4 eggs, separated
- 160g granulated sugar
- 2 tablespoons rose syrup
- 40ml milk
- 160g self-raising flour
- ½ teaspoon baking powder
- ½ teaspoon ground cardamom
METHOD
Serves 6-7 • Time: Prep 35min, Cook 25min, Resting 3 hours
- Preheat the oven to 180°C (gas mark 4) and line a 28 x18cm shallow heatproof dish with baking paper.
- Place the egg yolks in a large bowl with half the sugar and whisk with an electric hand whisk on medium speed until thick and pale in colour.
- Whisk in the rose syrup – this will instantly change the colour of the mixture and give an amazing flavour to the sponge.
- Add the milk and sift in the flour and baking powder.
- Add the ground cardamom and gently fold in until just combined.
- Place the egg whites in another large bowl with the remaining sugar.
- Clean and dry the whisk, then whisk the egg whites until stiff peaks form.
- Carefully fold the egg whites into the egg yolk mixture until fully combined, taking care not to knock out too much of the air.
- Pour the mixture into the prepared dish and cook in the oven for 25 minutes, or until the sponge is golden brown in colour and springs back when pressed.
- For the rose milk, mix all the ingredients together in a jug. Use a skewer to poke holes all over the cake, then slowly pour most of the milk mixture over the top, reserving a little for serving.
- Refrigerate for a few hours or overnight to allow the cake to soak up the milk.
- For the topping, whisk the cream and rose syrup together until soft peaks form, then spread over the cake.
- Decorate with chopped pistachios, rose petals and a sprinkling of ground cardamom.
- Cut the cake into squares and serve with the remaining rose milk.
- Store in an airtight container in the fridge for up to 3–4 days.
Cook With Anisa – Wife, Mum, Sassy, Classy Cooking Queen! Author of The Ramadan Cookbook…
Credit: Cook With Anisa
I started the YouTube channel back in 2014 when I used to sell cakes and my first video was actually showing how I made a simple cake sponge. A while later in 2015, after posting pics of food on my Instagram I used to get lots of requests for recipes of what I had posted and it made me think back to when I was learning to cook, and apart from my mum if I asked anyone else I just got a load of excuses, people just wanted to keep recipes for themselves, and many others experienced the same.
Since then it’s been my mission to try and make sure anyone from whichever background is able to cook and enjoy good home cooked food especially the food I grew up enjoying from my childhood and I’ve never looked back since.
When I first started, I thought even if I could teach one person this life skill then that was my job done, but I get messages on the daily from teenagers and upwards trying out recipe’s and asking my advice, really makes me happy.
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