Rasmalai Cake
Rasmalai Cake
Ingredients
For the Cake
- 1 cup plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 cup oil
- 1 teaspoon vanilla extract
- 1/2 cup yogurt
For Soaking & Garnish
- 1/2 cup milk
- 1/2 cup condensed milk
- 1/2 cup fresh cream
- as needed saffron strands
- as needed cardamom powder
- as needed pistachios, chopped
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking pan with parchment paper or grease and flour it.
⏱️ 10 min•🌡️ 180
- 2
In a large mixing bowl, sieve together the plain flour, baking powder, baking soda, and a pinch of salt. Mix the sieved dry ingredients well with a whisk to ensure they are evenly distributed.
⏱️ 5 min
- 3
In a separate medium-sized bowl, combine the sugar, milk, oil, vanilla extract, and yogurt. Whisk these wet ingredients thoroughly until they are well combined and the sugar has dissolved.
⏱️ 5 min
- 4
Pour the wet ingredients mixture into the bowl containing the sieved dry ingredients. Gently fold the mixture using a spatula until just combined. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 3 min
- 5
Pour the prepared cake batter into the lined baking pan. Gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 2 min
- 6
Bake in the preheated oven at 180°C for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This cooling process will take approximately 30 minutes.
⏱️ 35 min•🌡️ 180
- 7
While the cake is cooling, prepare the soaking mixture. In a bowl, combine 1/2 cup milk, 1/2 cup condensed milk, and 1/2 cup fresh cream. Add saffron strands and cardamom powder to this mixture according to your preference. Mix everything well until fully combined.
⏱️ 5 min
- 8
Once the cake has cooled completely, use a fork to poke holes all over the top surface of the cake. This will help the soaking liquid penetrate evenly.
⏱️ 2 min
- 9
Evenly pour the prepared soaking mixture over the poked cake, ensuring it is fully absorbed. Allow the cake to sit for at least 10 minutes to soak up the liquid.
⏱️ 10 min
- 10
Garnish the soaked cake generously with chopped pistachios. The cake is then ready to be cut and served.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Rasmalai Cake
For the Cake
- 1 cup plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 cup oil
- 1 teaspoon vanilla extract
- 1/2 cup yogurt
For Soaking & Garnish
- 1/2 cup milk
- 1/2 cup condensed milk
- 1/2 cup fresh cream
- as needed saffron strands
- as needed cardamom powder
- as needed pistachios, chopped
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking pan with parchment paper or grease and flour it.
⏱️ 10 min•🌡️ 180 - 2
In a large mixing bowl, sieve together the plain flour, baking powder, baking soda, and a pinch of salt. Mix the sieved dry ingredients well with a whisk to ensure they are evenly distributed.
⏱️ 5 min - 3
In a separate medium-sized bowl, combine the sugar, milk, oil, vanilla extract, and yogurt. Whisk these wet ingredients thoroughly until they are well combined and the sugar has dissolved.
⏱️ 5 min - 4
Pour the wet ingredients mixture into the bowl containing the sieved dry ingredients. Gently fold the mixture using a spatula until just combined. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 3 min - 5
Pour the prepared cake batter into the lined baking pan. Gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 2 min - 6
Bake in the preheated oven at 180°C for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This cooling process will take approximately 30 minutes.
⏱️ 35 min•🌡️ 180 - 7
While the cake is cooling, prepare the soaking mixture. In a bowl, combine 1/2 cup milk, 1/2 cup condensed milk, and 1/2 cup fresh cream. Add saffron strands and cardamom powder to this mixture according to your preference. Mix everything well until fully combined.
⏱️ 5 min - 8
Once the cake has cooled completely, use a fork to poke holes all over the top surface of the cake. This will help the soaking liquid penetrate evenly.
⏱️ 2 min - 9
Evenly pour the prepared soaking mixture over the poked cake, ensuring it is fully absorbed. Allow the cake to sit for at least 10 minutes to soak up the liquid.
⏱️ 10 min - 10
Garnish the soaked cake generously with chopped pistachios. The cake is then ready to be cut and served.
⏱️ 3 min