Ingredients
Scale
2 cups All-Purpose Flour
1 1/2 cups Granulated Sugar
1 tablespoon Baking Powder
1/2 teaspoon Salt
1/2 cup Unsalted Butter, softened
4 large Eggs, room temperature
1 cup Whole Milk, room temperature
1 teaspoon Pure Vanilla Extract
1 teaspoon Rosewater (food grade)
1 cup Whole Milk
1/2 cup Sweetened Condensed Milk
1/4 cup Evaporated Milk
1 teaspoon Rosewater (food grade)
2 cups Heavy Cream (cold)
1/2 cup Powdered Sugar
1–2 tablespoons Dried Rose Petals (food grade)
1/2 cup Shelled Pistachios, chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pa
- In a bowl, whisk together flour, sugar, baking powder, and salt
- In another bowl, cream butter until light and fluffy, then add eggs one at a time, blending well
- Incorporate vanilla extract and rosewater into the egg mixture
- Alternate adding the dry ingredients and whole milk to the egg mixture, mixing until just combined
- Pour batter into the prepared pan and bake for 30-35 minutes. Cool for 15 minutes
- Prepare the milk soak by whisking together whole milk, sweetened condensed milk, evaporated milk, and rosewater
- Poke holes in the warm cake and pour the milk soak over it, allowing it to absorb
- Refrigerate the cake for at least 2 hours, preferably overnight
- For the frosting, beat heavy cream, powdered sugar, vanilla extract, and rosewater until stiff peaks form
- Spread the frosting over the chilled cake and garnish with pistachios and rose petals
Notes
Ensure all ingredients are at room temperature for best results.
Chilling the cake is crucial for flavor development.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Gluten Free option available
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg