Ingredients:
For the Cake:
• 1 ½ cups (180g) all-purpose flour (maida)
• 1 teaspoon (4g) baking powder
• 1 cup (285g) yogurt
• ½ teaspoon (3g) baking soda
• ¾ cup (150g) castor sugar
• ½ cup (120mL) vegetable oil
• ¼ teaspoon kewra extract
• 1 tablespoon (15g) Rooh Afza
For the Soak:
• ½ cup (153g) condensed milk
• ½ cup (115g) fresh cream
• 1 ½ cups (360g) milk
• 4 tablespoons Rooh Afza
For Topping:
• Whipped cream
• Chopped pistachios
• Dried rose petals
Directions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. Mix Dry Ingredients: In a bowl, sift together the all-purpose flour and baking powder. Set aside.
3.
Combine Wet Ingredients: In another bowl, whisk together yogurt, baking
soda, castor sugar, vegetable oil, kewra extract, and Rooh Afza until
well combined. If using red food coloring, add a few drops to achieve
the desired color.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not over-mix.
5.
Bake the Cake: Pour the batter into the prepared cake pan and smooth
the top. Bake for 30-35 minutes or until a toothpick inserted into the
center comes out clean. Let it cool in the pan for 10 minutes, then
transfer to a wire rack to cool completely.
6. Prepare the Soak: In a bowl, whisk together condensed milk, fresh cream, milk, and Rooh Afza.
7.
Soak the Cake: Once the cake has cooled, poke holes all over the top
using a skewer or toothpick. Pour the soak mixture evenly over the cake,
allowing it to absorb.
8. Decorate: Once the cake has
absorbed the soak, top with whipped cream, chopped pistachios, dried
rose petals.
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