Arabian Delight

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Arabian Delight


Cooking Time

Preparation Time :30 Min

Cook Time : 2 Hr 0 Min

Total Time : 2 Hr 30 Min


Serves : 2
  • Sponge Cake Ingredients: 1 cup sugar

  • 1/2 cup butter

  • 2 eggs

  • 1 tsp vanilla essence

  • 1 1/2 cups All purpose flour

  • 2 teaspoons rose water

  • 1 3/4 tsp baking powder

  • Ingredients for pistachio layer: 1/2 cup Pistachio crushed

  • 1/4 cup powdered Sugar

  • 1 tsp rose water

  • 1/4 cup melted butter

  • Rose infusion cream cheese frosting ingredients: 1 tbsp rose water

  • 100 gms unsalted butter

  • 100 gms cream cheese

  • 100 ml chilled whipped cream

  • 2 cups powdered sugar


  • Directions for Sponge cake: 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 mix well. In separate bowl mix maida and baking powder, and sieve it so it’s mixed well.
  • Add the maida and baking powder mix to the butter mixture and combine well.
  • Add milk until 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 toothpick, when inserted it should come come out clean.
  • Remove the cake from oven and place it on wire rack to cool.
  • Directions for Rose infusion cream cheese frosting ingredients:  In a bowl add cream cheese and butter ( both should be in room temperature) and beat well with 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 cut and fold method, so you don’t lose the air in the whipped cream . Rose infused frosting is ready to use.
  • To assemble the mini cake cut small roundels from the cake we baked earlier, with help of round mould or cookie cutter.
  • Divide this mini cake in three layers. Take a round mould and place a layer of cake in the bottom and sprinkle little syrup on the cake to keep it moist. Then a layer of pistachio mix and firmly press it evenly.
  • Pour the rose frosting in icing bag with round nozzle and on top of 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 few rose petals along with 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 the fridge for 30-35 minutes to set.
  • For serving remove the mould from the fridge and carefully remove the mould with disturbing the layers.
  • Arabian delight cake is ready to be served