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Rose & Pistachio Cake by Chef Danya Fazal of Tiny Delights Co | Recipe
INGREDIENTS :
For the Cake Batter:
- All-purpose Flour, 1 1/4 cups
- Pistachios, 3/4 cup, roughly chopped
- Baking Soda, 1/2 tsp
- Baking Powder, 1 1/2 tsp
- Butter, 3/4 cup + 2 tbsp
- Condensed Milk, 1 can
- Lemon Juice
- Drinking Soda, 150 ml
For the Rose Syrup:
- Sugar, 1/2 cup
- Water, 1/2 cup
- Rose Water, 1 tsp
For the Frosting:
- Whipping Cream, 1 1/4 cups
- Mascarpone Cheese, 1/2 cup
- Powdered Sugar, 1/2 cup
METHOD :
For the Cake Batter:
- Preheat the oven to 180°C.
- Cream the butter and condensed milk together and add in the lemon juice. Mix well.
- Fold in the dry ingredients.
- Add in the soda, mix well, and bake immediately for 40 minutes or until a skewer pierced down the middle comes out clean.
For the Rose Syrup:
- Heat the sugar and water in a saucepan over medium heat until the sugar dissolves.
- Remove from heat and mix in the rose water.
- Lightly brush the loaf with the syrup.
For the Frosting:
- Whip the cream until it forms soft peaks.
- Now add in mascarpone cheese and powdered sugar.
- Layer it on the cake and decorate with a sprinkling of chopped pistachios and dried rose petals.
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