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Ravneet’s ras malai cake recipe

Ravneet’s ras malai cake recipe

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Created by The Kitchen

Ravneet’s ras malai cake brings the beloved Indian dessert to the Tesco Kitchen in cake form, combining light, fragrant sponge with a cardamom and saffron infused milk soak. Topped with whipped cream, pistachios, and almonds, it’s a delicate, aromatic dessert that pairs beautifully with a hearty meal, offering a sweet, spiced finish that’s both indulgent and memorable. See method

  • Serves 8-10
  • Takes 70 mins, plus resting
  • 527 calories / serving
  • Vegetarian

Ingredients

For the cake

  • 4 medium eggs, lightly beaten
  • 175g caster sugar
  • 1 tsp baking powder
  • pinch of fine salt
  • 200g plain flour
  • 20ml vegetable or sunflower oil

For the soaking milk

  • 280ml whole milk
  • 200ml double cream
  • 140g sweetened condensed milk
  • 3 cardamom pods, lightly crushed
  • small pinch saffron threads
  • 1 tbsp shelled pistachios, blended to a crumb-like texture
  • 10 roasted almonds, crushed

To serve

  • 300ml double cream, whipped to soft peaks
  • handful crushed pistachios
  • handful roasted flaked almonds
  • 5 strands saffron
  • sugar syrup

Each serving contains

  • Energy

    2195kj
    527kcal     26%

  • Fat

    34g 49%

  • Saturates

    18g 88%

  • Sugars

    29g 32%

  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 44.1g Protein 9.6g Fibre 1.7g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Using a stand mixer, whisk the eggs gently on a medium speed with the caster sugar until thick and luscious. The mixture should be at ribbon stage. 
  2. In a separate bowl, stir together the baking powder, salt and flour. In three batches, sift the flour mixture over the egg mixture and fold it in gently. Drizzle the oil in gradually and fold in as you pour, making sure not to over mix. 
  3. Pour the mixture into a 31 x 25cm foil tray and bake for 30 mins, or until a skewer inserted comes out clean. Remove it from the oven and let it cool for 15 mins. 
  4. Meanwhile, in a saucepan, gently warm the milk, cream and condensed milk with the cardamom, saffron, ground pistachios and crushed almonds until steaming. Remove from the heat. Poke holes with a cocktail stick all over the cake and pour over the slightly warm milk mixture evenly making sure to remove the cardamom pods. 
  5. Leave at room temperature until cool, then place in the fridge, ideally overnight, so the flavours get used to each other and have time to properly chill out. It will keep in there for up to 3 days. To finish, top the cake with gently whipped cream, crushed pistachios and flaked almonds. Add the saffron to a basic sugar syrup and drizzle generously over the top, before serving chilled.

Tip: This recipe is perfect for enjoying after Seema's mum's chicken curry

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