Instant Pot Barberry and Rose Water Custard Cake with Candied Peel

Name: Instant Pot Barberry and Rose Water Custard Cake with Candied Peel
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (180 g) all-purpose flour; 1½ tsp (7 g) baking powder; ¼ tsp (1½ g) fine sea salt; ½ cup (113 g) unsalted butter, softened to room temperature; ¾ cup (150 g) granulated sugar; 3 large eggs, at room temperature; 1½ tsp (7 ml) rose water; 1 cup (240 ml) whole milk, at room temperature; ½ cup (120 ml) sweetened condensed milk; 1 large egg yolk, at room temperature; 1½ tbsp (13 g) cornstarch; 1 tsp (5 ml) rose water; ⅓ cup (50 g) dried barberries, rinsed and patted dry; ¼ cup (50 g) candied citrus peel (orange or mixed), chopped into small pieces; ¼ cup (35 g) roasted unsalted pistachios, coarsely chopped (optional)

From the MyKitchenBank Kitchen

A fragrant Middle Eastern custard cake infused with rose water and topped with jewel-like barberries and candied citrus peel. The Instant Pot cooks this tender, moist cake quickly while the custard layer sets to silky perfection. Rose water provides the signature floral note, while barberries add a subtle tartness that balances the sweetness beautifully.

Prep: 20 min
Cook: 35 min
Wait: 25 min
Total: 1 hr 20 min
Makes: 1 cake (8 slices)

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Ingredients

8 servings

For the cake
1½ cups (180 g) all-purpose flour
1½ tsp (7 g) baking powder
¼ tsp (1.5 g) fine sea salt
½ cup (113 g) unsalted butter, softened to room temperature
¾ cup (150 g) granulated sugar
3 large eggs, at room temperature
1½ tsp (7 ml) rose water
For the custard
1 cup (240 ml) whole milk, at room temperature
½ cup (120 ml) sweetened condensed milk
1 large egg yolk, at room temperature
1½ tbsp (13 g) cornstarch
1 tsp (5 ml) rose water
For garnish
⅓ cup (50 g) dried barberries, rinsed and patted dry
¼ cup (50 g) candied citrus peel (orange or mixed), chopped into small pieces
¼ cup (35 g) roasted unsalted pistachios, coarsely chopped (optional)

Equipment (8)

Instant Pot (6-quart or 8-quart)
7-inch (18 cm) round springform cake pan or cake pan
Metal trivet (included with most Instant Pots)
Large mixing bowl
Medium mixing bowl
Whisk
Spatula
Instant-read thermometer (optional but helpful)

Steps

Before you start

Ensure eggs and milk are at room temperature
Rinse dried barberries and pat dry; soak candied peel in warm water for 5 minutes to soften
Add 1½ cups water to Instant Pot and insert trivet
Use a 7-inch (18 cm) round springform pan or cake pan that fits inside your Instant Pot

1
Prepare pan and batter
- Lightly butter the 7-inch (18 cm) cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar together with a whisk or electric mixer for 2–3 minutes until pale and fluffy.
- Add the room-temperature eggs one at a time, whisking well after each addition.
- Gently fold in the flour mixture in two additions using a spatula, being careful not to overmix.
- Stir in 1.5 tsp rose water until just combined.
- Pour the batter into the prepared pan and gently smooth the top.
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Ready when: Batter is smooth and fluffy, no visible lumps
Tip: Ensure all ingredients are truly at room temperature so they emulsify properly and the cake rises evenly.
2
Prepare custard mixture
- In a medium bowl, whisk together whole milk, sweetened condensed milk, egg yolk, cornstarch, and 1 tsp rose water until completely smooth with no lumps of cornstarch visible.
- This custard will pour over the cake batter during cooking.
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Ready when: Mixture is smooth and pourable with no cornstarch lumps
Tip: Whisk the custard thoroughly to prevent cornstarch clumping, which can create a grainy texture.
3
Pour custard and arrange garnishes
- Carefully pour the custard mixture over the cake batter in the pan.
- Do not stir—the custard will separate and create layers as it cooks.
- Evenly distribute the rinsed barberries and chopped candied peel over the top, gently pressing them into the custard so they don't float to the surface.
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Ready when: Barberries and peel are embedded in the custard layer
Tip: Pour the custard slowly and carefully to avoid mixing it with the batter below; this keeps the layers distinct.
4
Prepare Instant Pot for steaming
- Ensure the Instant Pot inner pot already contains 1½ cups water and the metal trivet is in place.
- Carefully place the cake pan on the trivet.
- Cover the cake pan loosely with a small piece of aluminum foil to prevent condensation from dripping onto the top.
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Ready when: Cake pan is secure on trivet and foil is in place
Tip: Don't seal the foil tightly; it needs to let steam through while protecting the top of the cake from condensation drips.
5
Cook under high pressure
- Close the Instant Pot lid and set the valve to SEALING.
- Press the Manual or Pressure Cook button and set the timer to 28 minutes at HIGH pressure.
- The pot will take about 5–8 minutes to reach pressure before the countdown begins.
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Ready when: Instant Pot beeps when timer ends
Tip: Do not open the lid during cooking; steam escaping will increase cook time and may result in an undercooked center.
6
Natural release and cool
- When the timer beeps, turn off the Instant Pot immediately.
- Allow the pressure to release naturally for 10 minutes (do not use quick release).
- After 10 minutes, carefully turn the valve to VENTING to release any remaining pressure.
- Open the lid away from you to avoid steam burns.
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Ready when: Valve no longer hisses; no steam escapes when lid opens
Tip: Natural release prevents the cake from cracking or the custard from overcooking; this step is essential.
7
Remove cake and cool completely
- Carefully lift the cake pan out of the Instant Pot using silicone tongs or thick kitchen towels (it will be very hot).
- Remove the foil covering.
- Set the pan on a wire rack and allow it to cool to room temperature, about 2 hours.
- The custard will continue to firm up as it cools.
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Ready when: Cake is no longer steaming and feels cool to the touch
Tip: Do not try to unmold or cut the cake while still warm; the custard layer is delicate and will slice more cleanly when fully cooled.
8
Unmold, slice, and finish
- If using a springform pan, release the sides and gently slide the cake onto a serving plate.
- If using a regular cake pan, run a thin knife around the edges and invert onto a plate, then invert again onto a serving dish if desired.
- Cut into 8 equal wedges with a sharp, wet knife (wipe the blade between cuts for clean edges).
- Top each slice with a small pinch of chopped roasted pistachios if using, and serve at room temperature or chilled.
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Ready when: Cake is cleanly sliced; custard layer is visible and set
Tip: A hot, wet knife keeps the cake from sticking and tearing; a serrated knife also works well for this delicate cake.

Good to know

Tips

For a more pronounced rose flavor, add an extra ½ tsp rose water to the custard mixture, but taste it first if you have a bottle open—rose water intensity varies by brand.
If your barberries are very sour, rinse them thoroughly and optionally soak in warm water for 2 minutes before using; this softens them slightly.
The Instant Pot method is forgiving, but overfilling the water reservoir (more than 1½ cups) will cause the cake to absorb too much moisture and become soggy.
For a fancier presentation, dust the top with a pinch of ground pistachios or a light scatter of edible rose petals just before serving.

Make ahead

The cake can be made up to 3 days ahead. Cover it loosely with plastic wrap or transfer it to an airtight container once fully cooled. Do not slice until serving. Store at room temperature (up to 1 day) or in the refrigerator for the best texture and to keep the custard layer firm.

Storage & reheating

Room temperature: up to 1 day in an airtight container (custard may soften). Refrigerator: up to 3 days in an airtight container; serve chilled or bring to room temperature for 30 minutes before serving. Freezer: not recommended due to the custard layer, which becomes grainy when thawed. To reheat: warm individual slices in a low oven (300°F / 150°C) for 5–10 minutes if desired, though this cake is best served at room temperature or chilled.

Substitutions

dried barberries → dried cranberries or tart dried cherries. These offer similar tartness and visual appeal, though the flavor will be slightly different. Avoid soaking; use as is.
candied citrus peel (orange or mixed) → chopped dried apricots or a mix of raisins and dried currants. These add sweetness and texture; soak briefly in warm water as directed to soften them.
rose water → orange blossom water (use the same amount) or omit entirely for a plain cake. Orange blossom water is a closer Middle Eastern alternative; without it, the cake will be less aromatic but still delicious.
whole milk → full-fat coconut milk or half-and-half. These will add richness; full-fat coconut milk may give a slight coconut note. Avoid skim milk, which will make the custard thin.