Ras malai cake
Ras malai cake is a simple sponge soaked in a fragrant, nutty milk mixture, flavoured with cardamom, saffron, pistachios and almonds. Leave overnight for the best results.
Time needs review. Step durations do not agree with the recipe summary.
Ingredients
- Egg4 pieces
- Vegetable oil200 ml
- Milk200 ml
- Double cream100 ml
- cardamom pods5 pieces
- whipped double cream100 ml
Instructions
8 steps- 1
Preheat the oven to 180°C (160°C fan).
10 min
- 2
Put the eggs and caster sugar in a large bowl and whisk with an electric mixer on medium speed until thick, pale, and fluffy.
5 min
- 3
In a separate bowl, stir together the baking powder, salt, and plain flour.
2 min
- 4
Sift the flour mixture over the egg mixture in three batches, folding gently after each. Gradually drizzle in the oil and gently fold through without deflating the batter.
3 min
- 5
Pour the batter into the baking dish and bake for 30 minutes until a skewer inserted in the centre comes out clean. Leave to cool for 15 minutes.
30 min
- 6
In a saucepan, warm the milk, cream, and condensed milk with cardamom, saffron, ground pistachios, and almonds until steaming. Remove from heat, cool slightly, and discard the cardamom pods.
5 min
- 7
Poke holes all over the warm cake with a skewer and pour the warm milk mixture evenly over the top. Cool to room temperature, then chill in the fridge, ideally overnight.
480 min
- 8
Before serving, spread whipped cream over the top and garnish with pistachio and flaked almonds.
5 min
Nutrition
1 serving ≈ 309 g
Nutrition values are estimates. - means data is unavailable.
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