Strawberry falooda milk cake recipe
 The distinctive 'falooda' flavour and texture of rose and sweet basil seeds in a milk-based dessert works well in this vibrant and delicious cake. Equipment and preparation: You will need a stand mixer fitted with the whisk attachment (or alternatively a hand-held electric whisk). 225g/8oz plain flour 1 tsp baking powder ½ tsp salt 5 free-range eggs 175g/6oz caster sugar 115g/4oz unsalted butter, plus extra for greasing 1 tsp rosewater 225g/8oz plain flour 1 tsp baking powder ½ tsp salt 5 free-range eggs 175g/6oz caster sugar 115g/4oz unsalted butter, plus extra for greasing 1 tsp rosewater 50ml/2fl oz concentrated rose-flavoured squash, such as Rooh Afza 200g/7oz condensed milk 250ml/9fl oz full-fat milk 300ml/10fl oz double cream 50ml/2fl oz concentrated rose-flavoured squash, such as Rooh Afza 200g/7oz condensed milk 250ml/9fl oz full-fat milk 300ml/10fl oz double cream 500g/1lb 4oz strawberries, sliced 2 tbsp basil seeds 1 tbsp rosewater 1 tsp caster sugar 300ml/10fl oz double cream dried rose petals, for sprinkling crushed pistachios, for sprinkling 500g/1lb 4oz strawberries, sliced 2 tbsp basil seeds 1 tbsp rosewater 1 tsp caster sugar 300ml/10fl oz double cream dried rose petals, for sprinkling crushed pistachios, for sprinkling Method To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a 33x23cm/13x9in baking dish with butter. To make the falooda milk, in a jug or bowl, whisk together all the ingredients and leave in the fridge to chill until required. Continue the cake by sifting the flour, baking powder and salt into a bowl. Whisk the eggs and sugar in the bowl of a stand mixer on high speed for about 7 minutes until thick and pale (or whisk in a bowl with a hand-held electric whisk). Meanwhile, melt the butter in a small pan or in short bursts in the microwave. Fold the flour mixture into the whisked egg along with the rosewater, and then fold in the melted butter. Spoon the mixture into the baking dish, smooth the top and bake for 30–35 minutes, or until golden-brown and a skewer inserted into the cake comes out clean. When you remove the cake from the oven, prick it all over with a skewer and keep warm in the tin. Pour over the falooda milk and leave to cool to room temperature. Cover and refrigerate overnight. To make the topping, mix together the sliced strawberries, basil seeds, rosewater and sugar and set aside. Before serving, gently whisk the double cream in a bowl until it has a soft thick texture, then spread over the surface of the cake before spooning over the strawberry mix. Top with rose petals and crushed pistachios. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a 33x23cm/13x9in baking dish with butter. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a 33x23cm/13x9in baking dish with butter. To make the falooda milk, in a jug or bowl, whisk together all the ingredients and leave in the fridge to chill until required. To make the falooda milk, in a jug or bowl, whisk together all the ingredients and leave in the fridge to chill until required. Continue the cake by sifting the flour, baking powder and salt into a bowl. Whisk the eggs and sugar in the bowl of a stand mixer on high speed for about 7 minutes until thick and pale (or whisk in a bowl with a hand-held electric whisk). Meanwhile, melt the butter in a small pan or in short bursts in the microwave. Continue the cake by sifting the flour, baking powder and salt into a bowl. Whisk the eggs and sugar in the bowl of a stand mixer on high speed for about 7 minutes until thick and pale (or whisk in a bowl with a hand-held electric whisk). Meanwhile, melt the butter in a small pan or in short bursts in the microwave. Fold the flour mixture into the whisked egg along with the rosewater, and then fold in the melted butter. Fold the flour mixture into the whisked egg along with the rosewater, and then fold in the melted butter. Spoon the mixture into the baking dish, smooth the top and bake for 30–35 minutes, or until golden-brown and a skewer inserted into the cake comes out clean. Spoon the mixture into the baking dish, smooth the top and bake for 30–35 minutes, or until golden-brown and a skewer inserted into the cake comes out clean. When you remove the cake from the oven, prick it all over with a skewer and keep warm in the tin. Pour over the falooda milk and leave to cool to room temperature. Cover and refrigerate overnight. When you remove the cake from the oven, prick it all over with a skewer and keep warm in the tin. Pour over the falooda milk and leave to cool to room temperature. Cover and refrigerate overnight. To make the topping, mix together the sliced strawberries, basil seeds, rosewater and sugar and set aside. Before serving, gently whisk the double cream in a bowl until it has a soft thick texture, then spread over the surface of the cake before spooning over the strawberry mix. Top with rose petals and crushed pistachios. To make the topping, mix together the sliced strawberries, basil seeds, rosewater and sugar and set aside. Before serving, gently whisk the double cream in a bowl until it has a soft thick texture, then spread over the surface of the cake before spooning over the strawberry mix. Top with rose petals and crushed pistachios.