Serves: 6–8 people
Calories: Approx. 320–350 kcal per serving
Prep Time: 15 minutes
Baking Time: 25–30 minutes
Chilling Time: At least 2 hours (overnight for best results)
Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/2 cup yogurt
1/2 cup milk
1 tbsp rose syrup (Rooh Afza or similar)
1 tsp vanilla extract
For the Milk Mixture:
1/2 cup condensed milk
1/2 cup whole milk
1/4 cup heavy cream
1 tbsp rose syrup
For the Topping:
1 cup whipped cream
2 tbsp chopped pistachios
1 tbsp dried rose petals
Instructions:
Preheat the oven to 350°F (175°C). Grease and line an 8x8 inch (or similar size) baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, mix melted butter and sugar until smooth. Add yogurt, milk, rose syrup, and vanilla extract. Whisk until combined.
Fold in the dry ingredients gradually, mixing until just incorporated. Do not overmix.
Pour the batter into the prepared pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
While the cake bakes, mix condensed milk, whole milk, heavy cream, and rose syrup in a bowl. Chill this mixture in the fridge.
Once the cake is baked, cool for 10 minutes, then use a fork or skewer to poke holes all over the cake.
Pour the chilled milk mixture slowly over the cake, allowing it to absorb fully.
Refrigerate the cake for at least 2 hours (or overnight for a more intense flavor).
Before serving, top with whipped cream, chopped pistachios, and dried rose petals.
Tip:For an extra elegant touch, you can add a few drops of rose water to the milk mixture or whipped cream, but use it sparingly as it can be strong.
Let me know if you'd like a metric version or want a printable card for this recipe!