Mini Arabian Delight cake

Posted on by afroz261

I am so happy to announce that My blog ‘World Cafe for U’ has completed one year, yes it’s my blog anniversary 😊
In this one year, I met amazing people, who were always so encouraging. I would like to thank all of them who helped me grow and special thanks to those who tried my recipes and loved them 🙂

Since it is an Anniversary post it had to be special, but that’s not the only reason for it being special… there is one more reason for celebrating… It’s my baby sister’s birthday as well today… Happy birthday Feroza 🎂So this cake is for double celebration!

A special occasion calls for a special cake, I chose an Arabian theme because most of my life I have lived in the gulf… so decided to do something on this theme. All the exotic ingredients that are used in Middle Eastern cooking are just amazing. I have tried to incorporate a few of their loved ingredients.

Here I have tried my best to bring out those amazing Arabic flavors..

The recipe is divided into three steps

1. Basic sponge cake

2. Pistachio layer

3. Rose infused frosting

Sponge Cake Ingredients:

1 cup sugar
1/2 cup butter
2 eggs
1 tsp vanilla essence
2 teaspoons rose water
1 1/2 cups All purpose flour
1 3/4 tsp baking powder

Method:

Preheat oven to 175 degrees C. Grease the pan and keep it aside.
In a stand mixer bowl, cream together the sugar and butter.
Add in the eggs, one at a time, and then add vanilla essence and Rosewater and mix well.
In a separate bowl mix all-purpose flour and baking powder, and sieve it so it’s mixed well.
Add the all-purpose flour and baking powder mix to the butter mixture and combine well.

If the cake batter is too thick add a couple of tsp of milk until the batter is smooth.
Pour batter into the baking pan, and bake for 30-40 minutes in the preheated oven.
After 30 minutes check the cake with a toothpick, when inserted it should come out clean.

Remove the cake from the oven and place it on a wire rack to cool.

Ingredients for pistachio layer:

1/2 cup Pistachio chopped/crushed
1/4 cup powdered Sugar
1 tsp rose water
1/4 cup melted butter

Method:

Add all the ingredients in a food processor and give a few pulses, don’t make it into a powder. It should be like sand texture.

Rose infusion cream cheese frosting ingredients: 



100 gms unsalted butter
100 gms cream cheese
100 ml chilled whipped cream
2 cups powdered sugar
2 tbsp crushed rose petals
1 tbsp rose water

Method:

In a bowl add cream cheese and butter ( both should be at room temperature) and beat well with a hand mixer.
Gradually add powder sugar and beat until smooth add crushed rose petals and rose water and mix.
Whip the chilled whipping cream until u get firm peaks.
Mix cream cheese mix and whipped cream with the cut and fold method, so you don’t lose the air in the whipped cream.
The rose-infused frosting is ready to use.

To assemble the mini cake cut small roundels from the cake we baked earlier, with the help of a round mould or cookie cutter.
Divide this mini cake into three layers.
Take a round mould place a layer of cake in the bottom and sprinkle a little syrup on the cake to keep it moist. Then a layer of pistachio mix and firmly press it evenly.
Pour the rose frosting into the icing bag with a round nozzle and on top of the pistachio layer make a layer of rose frosting.

We repeat again place the second layer of cake, moist it with sugar syrup, then the layer of pistachio mix. I add a few rose petals along with the pistachio mix and firmly press it down. Pour the rose frosting over it and then finally place the final layer of cake slice.
Moist the final layer of cake slice with sugar syrup and frost the top layer of cake.

Garnish with Pistachio slices and dry rose. Place it in the fridge for 30-35 minutes to set.
For serving remove the mould from the fridge and carefully remove the mould without disturbing the layers.

Arabian Mini Cake Delight is ready to be served.

61 thoughts on “Mini Arabian Delight cake”

    1. Hello Vaishali thank you for stopping by my blog 🙂
      How long is the travel, I think it will stay good for 2 hours, the then the frosting will start going soft..
      If any query feel free to message.

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      Reply

  10. Super awesome cake Ma’am… I would definitely try this… Few doubts I have regarding the consistency of the sugar syrup and where can I find the mould for the final cake???

    Liked by 1 person

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    1. Thank you Meena..
      It would be simple sugar syrup, consistency should be light, just let water and sugar boil for minute or two , and about sweetness it depends on your taste.
      I had brought online from Amazon but you can get in any baking supplies store. Brand name was Rena.

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      1. Thanks for replying ma’am. Sorry to bother you again. But I was unable to find the mould. Could you please share more details on what i should search for online?
        Thanks a ton

        Liked by 1 person

  18. Your cake is visually stunning. I’m sure it tastes just as good as it looks! A query about the final size of the cake. How big is it? That is, what size moulds did you use to cut out the rounds used to assemble the final cake. And what was the original pan size that you baked the cake in?

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  20. Hi..this recipe struck me last year and I’m hoping to make it soon. When you say drizzle some syrup, what do you mean? Do you just make this? I might have missed something. Thanks

    Liked by 1 person

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      3. Hi your cake is beautiful thank you for sharing it. Can you please tell me what is maida and where do you get it from? Thank you

        Liked by 1 person

    1. Hello Nancy, I have used dry rose petals just in the frosting not in the cake. If you love rose flavor, you love it. It all depends on personal choice. You can skip the rose pearls and just use rose essence to flavor the frosting.

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  24. This must be the most beautiful cake I have ever seen! What an artist you are. Pistachio and rose…great combo. Using rose petals is brilliant because of the beauty, taste and they are so good for us! I will try this with sugar alternatives-fingers crossed! Thank you for sharing your gift with us 🙂 Gorgeous!

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    1. Thank you Maria for such kind words. I am a big fan of rose flavor. You can substitute sugar with xylitol or monkfruit. I hope you enjoy the cake, would love to hear your feedback.

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  25. Bonjour, dans la préparation du gâteau vous mentionnez ajouter le lait jusqu’à ce que la pâte soit lisse, mais il n’y figure pas dans la liste dans ingrédients, il y a 2 cuillères à café d’eau de rose, c’est l’eau de rose que vous appelez le lait ? Merci pour votre réponse

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    1. Hello Maria, thank you for visiting my website.
      I have corrected the error in the recipe. Milk is to be added if required. Rose water is also added to the batter to give rise to flavor to the cake.

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