Tres Leches Basbousa Fusion Cake

Ingredients

Steps

1. 1

   Preheat the oven to 350°F.

2. 2

   In a bowl, whisk together the flour, baking powder, and salt. Set aside.

3. 3

   In a food processor, pulse the pistachios into a fine powder and transfer to a bowl. Pulse the rose petals until fine as well. Whisk the ground pistachios and rose petals into the 1 cup of sugar until combined. Set aside.

4. 4

   In the bowl of a stand mixer, beat the butter with the paddle attachment until fluffy.

5. 5

   On medium-low speed, gradually add the sugar mixture until fully incorporated, scraping down the sides of the bowl as you go.

6. 6

   Add the eggs one at a time, adding the next only once the previous one is fully incorporated. Scrape the bowl once more.

7. 7

   With the mixer running, add the vanilla extract and milk; the batter will be very thin.

8. 8

   On low speed, add the flour mixture in 3 parts.

9. 9

   Pour the batter into a deep 8x8-inch pan lined with parchment paper or greased with butter or oil.

10. 10

    Bake for about 35 minutes, until a toothpick inserted in the center comes out clean. Let cool to room temperature.

11. 11

    While the cake cools, make the syrup: whisk together the evaporated milk, sweetened condensed milk, 1/3 cup heavy whipping cream, and orange blossom water. Set aside.

12. 12

    Poke holes all over the cake with a toothpick, skewer, or fork. Pour syrup up to the top of the pan, let it soak in for a few minutes, then pour more to cover the top. Repeat until all the syrup is used.

13. 13

    Refrigerate the cake for at least 2 hours or overnight.

14. 14

    Once chilled, whip the 2 cups heavy whipping cream with 2 tablespoons sugar until it holds its shape.

15. 15

    Spread the whipped cream over the top of the cake. Garnish with crushed pistachios, rose petals, and a drizzle of sweetened condensed milk if desired.