Ingredients
- All-purpose flour: 2 cups
- Granulated Sugar: 1 cup
- Large Eggs: 4
- Evaporated Milk: 1 (12 oz) can
- Sweetened Condensed Milk: 1 (14 oz) can
- Whole Milk: 1/2 cup
- Rosewater (culinary grade): 2 teaspoons
- Ground Pistachios (unsalted): 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Prepare the cake base by creaming the sugar and eggs until light and fluffy, then gradually incorporating the flour. Pour the batter into a greased 9×13 inch pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- Step 2: While the cake cools, prepare the rose milk soak. In a large bowl or pitcher, whisk together the evaporated milk, sweetened condensed milk, and whole milk. Stir in the 2 teaspoons of rosewater until fully combined.
- Step 3: Once the cake is fully cooled, use a fork or skewer to poke holes evenly throughout the entire surface of the cake, ensuring the holes go all the way to the bottom. Slowly and evenly pour the entire milk mixture over the poked cake, making sure the liquid is distributed to the edges.
- Step 4: Cover the cake tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, allowing the cake to fully absorb the rose milk soak and become moist.
- Step 5: Before serving, top the chilled cake with a layer of whipped cream or desired frosting (not listed in ingredients). Generously sprinkle the surface with the finely ground pistachios and, optionally, dried rose petals for garnish.
Notes
- Keep the finished cake tightly covered in the refrigerator; its texture and flavor actually peak on day two, and it will keep well for up to four days.
- This cake is meant to be eaten chilled, so pull it out of the fridge no more than 15 minutes before serving to ensure the milk soak stays perfectly refreshing and cold.
- Pair a slice with a strong, unsweetened espresso or a delicate cup of green tea to cut through the richness of the condensed milk and enhance the floral rose notes.
- For maximum absorption and a truly tender crumb, ensure the cake is completely cold before pouring the rose milk soak; cold cake absorbs liquid much more effectively than warm cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American