Ingredients:
For the Cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
3/4 cup granulated sugar
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons rose water
For the Rose Milk Soaking Syrup:
1 cup milk
2 tablespoons rose water
1/4 cup granulated sugar
For the Frosting:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 tablespoon rose water
Pink food coloring (optional)
Garnish:
Dried rose petals
Sliced pistachios
Directions:
Bake the cake: Preheat oven to 350°F (180°C).
Grease and line an 8-inch round cake pan.
Mix flour, baking powder, and salt. In a separate bowl, beat eggs and sugar until pale and fluffy.
Gradually add oil, milk, vanilla extract, and rose water.
Fold in the dry ingredients.
Pour into the prepared pan and bake for 25-30 minutes.
Prepare the soaking syrup: Combine milk, rose water, and sugar in a saucepan over medium heat until sugar dissolves. Cool slightly.
Soak the cake: Once the cake is cool, prick all over with a fork and evenly pour the soaking syrup over it.
Allow to absorb fully.
Make the frosting: Whip the cream with powdered sugar, rose water, and food coloring until stiff peaks form.
Frost the cake and refrigerate until set.
Garnish and serve: Before serving, decorate with dried rose petals and sliced pistachios.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour (plus chilling)
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