Rose And Honey Milk Cake Recipe
Yield: 4
Materials
For Honey Cake:
- 3 Egg
- 1 cup Whole Milk
- ¾ cup Oil
- 1 tsp Vanilla Essence
- 2 tsp Rose Water
- ¼ cup Honey
- ½ cup Brown Sugar
- ½ cup Castor Sugar
- ½ tsp Salt
- 2½ cup All Purpose Flour
- ¼ tsp Baking Soda
- 1 tsp Baking Powder
For Honey Milk:
- 1½ cup Evaporated Milk
- ½ cup Cream
- ¾ cup Whole Milk
- ½ cup Honey
- ½ cup Brown Sugar
- 2 tbsp Rose Water (Optional
Topping:
- 2 cup Heavy Whipping Cream
- 2 tbsp Salted Cashew Nuts
Instructions
To Make Honey Cake:
- Preheat oven at 350° F or 175° C.
- In a large bowl, add all purpose flour, salt, baking soda and baking powder. Whisk everything together and set aside.
- In another bowl, add both sugars, honey and eggs. Whisk until smooth. Add oil, oil, rose water and vanilla essence. Whisk until you get a smooth liquid.
- Pour the liquid in flour mixture and whisk to create a lump free cake batter.
- Pour the cake batter in the 9′ x 13′ inch oven-safe dish, no greasing needed.
- Bake for 25 mins or until the top is slightly golden or a knife tip inserted in the centre comes out clean.
- Take the cake out and let it rest for 15 mins.
- Poke holes all around the cake generously with a fork or a skewer.
Honey Milk:
- Mix all the ingredients in a saucepan and heat the milk till you see small bubbles on the edges of the milk. Turn off the flame.
Assembling:
- Pour the warm milk mix all over the warm poke cake, allowing the mixture to be fully absorbed.
- Cover the cake with cling wrap and refrigerate for 3 to 4 hours.
- Whip the heavy whipping cream (without sugar) until soft and fluffy
- Bring out the cake and cover it whipping cream. Create swirls with the back of a spoon. Top with chopped cashews and serve.