2 ½ cups cake flour5 fresh eggs1 cup castor sugar¼ teaspoon rose essence 4 teaspoon baking powder¼ teaspoon elachee powder1 teaspoon vanilla essence (Robertson)1 cup oil1 cup fresh milkPistaschiosAlmond shreds
In a mixing bowl, whisk eggs and sugar until creamy.Add vanilla essence and further whisk until all sugar desolved. Preheat oven 180 deg.Prepare muffin tins with cup holders. Sift flour and baking powder.Add elachee powder and rose essence. Mix gently with wet ingredients. Add milk, mix again followed by oil. Method optional either by hand of machine.Pour into cake holders and bake for 20-25 minutes until well risen and cake skewer comes out clean.While the cake is cooling, make a batch of the burfee icing. The ingredients as follows Pistachios and rose icing(increase or decrease quantity of the rose icing depends if you want to decorate all 24)1 cup icing sugar75g butter½ cup klim milk powder2 Tablespoons milk Colour optional pink, green, cream or of choice. Milk to thin the consistency depends ¼ teaspoon pink rose essence or if need be to a brighter pink add accordingly. Pinch elachee powder Easy steps making the icingIn a bowl cream butter, klim powder and icing sugar. Lastly add the pink rose syrup and chopped pistachios. This cake can be served as a occasional treat at birthdays, weddings, engagements. It's compliments celebrations with family and friends.Bon appetite♥️Shu-hani♥️
INFO & TIPS
Ideal for birthdays, weddings tea tables... Baby showers keep it neutral, engagement.