The Pistachio Milk Cake is a delightful dessert perfect for gatherings and special occasions like Eid. Inspired by the traditional Latin American Tres Leches Cake, this version incorporates a unique twist with the addition of pistachio, offering a pleasing flavor that’s likely to be a crowd-pleaser. The cake starts with a genoise sponge, soaked in a mixture of evaporated milk, condensed milk, whole milk (or half-and-half for a thicker texture), and a rich pistachio paste made from ground pistachios. Once soaked and chilled, it’s topped with whipped cream and a generous sprinkle of powdered pistachios for an elegant finish. This cake is not only a testament to the versatility of the classic milk cake but also stands out for its exquisite taste and presentation, making it a memorable end to any meal.
Pistachio Milk Cake
Ingredients:
For the cake:
4 eggs, separated
120g caster sugar
120g self-raising flour
1 tsp vanilla extract
Green food coloring (optional)
For the milk mixture:
300 ml condensed milk
300 ml evaporated milk
250 ml full-fat milk
80g pistachios, ground
Green food coloring (optional)
For the topping:
284 ml double cream, whipped
1/4 cup powdered sugar
Crushed dried rose petals and pistachios for garnish (optional)
Directions:
Preheat your oven to 180°C. Grease a 9×13 inch baking dish.
Beat the egg whites until shiny with stiff peaks. Gradually add in half the caster sugar, then mix in green food coloring to desired color. Set aside.
In a separate bowl, beat the egg yolks with the remaining sugar and vanilla extract until pale and fluffy.
Fold the egg yolk mixture into the egg whites, then gently fold in the flour until well combined.
Pour the batter into the prepared baking dish and bake for 25 minutes.
For the milk mixture, combine the condensed milk, evaporated milk, full-fat milk, a pinch of food coloring, and ground pistachios. Stir well, then sieve to remove any lumps.
Once the cake has cooled, pour 550ml of the milk mixture over the cake. Cover and refrigerate for at least 1 hour (overnight is best).
Whip the double cream with powdered sugar, then spread or pipe over the chilled cake. Garnish with crushed pistachios and dried rose petals.
Serve with the remaining milk mixture poured onto each serving plate, if desired.
Cook’s Notes:
Separating the eggs results in a fluffier and more moist cake.
The cake absorbs the milk mixture, making it incredibly moist.
For a vibrant color, adjust the amount of green food coloring in both the cake and milk mixture.
Servings: 8 | Prep Time: 15 mins | Cook Time: 25 mins