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–+ servings
honey poke cake
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5 from 5 votes

Rose And Honey Milk Cake

A beautiful combination of a honey cake made into a poke style cake with subtle flavors of nuts, and rose water.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Desserts
Cuisine: Fusion Food, South Asian
Servings: 20 servings
Calories: 364kcal
Author: Wajiha

Ingredients

Honey Cake

  • 3 large egg room temperature
  • 1 cup whole milk
  • 3/4 cup vegetable oil
  • 1 tsp vanilla essence
  • 2 tsp rose water optional
  • 1/4 cup honey
  • 1/2 cup brown sugar
  • 1/2 cup castor sugar
  • 1/2 tsp salt
  • 2 1/2 cup all purpose flour sifted
  • 1/4 tsp baking soda
  • 1 tsp baking powder

Honey milk

  • 1½ cup evaporated milk
  • 1/2 cup cream any unsweetened cream
  • 3/4 cup whole milk
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 2 tbsp rose water optional

Topping

  • 2 cup heavy whipping cream
  • 2 tbsp salted cashew nuts coarsely ground
  • Dried edible rose buds for garnish optional

Instructions

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 edible rose petals or rose buds.
  • Dig in.

Notes

For perfect results, use ingredients at room temperature, specially eggs and milk.
You can use any nuts of your choice and skip the rose water if you want, although it adds a nice subtle layer of flavor
substitutions chart given in post.

Nutrition

Serving: 1serving | Calories: 364kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 145mg | Fiber: 1g | Sugar: 27g