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Rose & Pistachio Cake by Chef Danya Fazal of Tiny Delights Co | Recipe

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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