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Maman's Rose Cake

Course Dessert
Cuisine Persian inspired
Keyword bundt cake, cake, pistachios, rosewater
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 people

Ingredients

Cake

  • 1 cup white sugar (200g)
  • 2 medium eggs
  • 1 cup plain flour (125g)
  • 1/2 cup milk (125 ml)
  • 1 tsp butter
  • 1/2 tsp essential rose water
  • 2 tsp baking powder
  • 1 pinch salt

Icing

  • 5 tbsp icing sugar
  • 1 tbsp water
  • 1/4 tsp essential rose water
  • 1 tbsp slivered pistachios
  • 5 little dried rose buds
  • 3 drops violet food colouring

Instructions

  1. Preheat the oven to 175 degrees C / 345 F / Gas 4.

Make the cake

  1. Pour the milk in a cup and add the butter to it. Put it in the microwave for about 30 seconds until the butter is just melted. Alternatively warm it on the stove in a small pan. Afterwards pour it in a different cup so it cools down quicker.

  2. Mix the eggs and sugar in a bowl with an egg beater or a hand mixer for about 5 minutes until light, fluffy and ivory coloured. Add 1/2 tsp of essential rose water and give it another quick whisk.

  3. Combine the flour with the baking powder and salt. Add a quarter of it to the sugar - egg mixture and mix until combined. Add a bit of the lukewarm milk - butter mix and whisk until well combined. Repeat until all the flour and milk are incorporated in the batter.

  4. Butter your bundt cake tin by spreading a tsp of butter evenly on the inside surface using a piece of paper towel. Add a tbsp of flour and shake the tin over the kitchen sink, turning it in all directions until the complete surface is covered in a thin layer of flour.

  5. Pour in the batter and put it in the oven for about 35 minutes. You can test if it’s ready by poking through it with a bamboo skewer. If it comes out clean, with no raw batter sticking to it your cake is ready.

  6. Leave it to cool for at least 30 minutes, than carefully flip it on a plate and take it out of the form.

Make the icing

  1. Mix the icing sugar with 1 tbsp of water and 1/4 tsp of essential rose water until it forms thick icing without lumps. I added 3 drops of violet Dr. Oetker food colouring. Just add less or more depending on which shade you would like to achieve. Pour it over the cake and let it run down the sides.

  2. Sprinkle with slivered pistachios and little rose buds. Enjoy with a nice cup of tea or coffee.