Embark on a culinary journey to the Middle East with a delightful twist on the classic milk cake, featuring the nutty elegance of pistachios. This Pistachio Milk Cake is not just a dessert; it’s an experience that combines the richness of milk-soaked layers with the distinctive taste of pistachios, all wrapped up in a visually appealing green hue. Perfect for celebrations, or when you want to indulge in something uniquely delicious, this recipe will guide you through creating a masterpiece that’s as pleasing to the eye as it is to the palate.
Ingredients
For the Cake:
- 4 eggs, yolks and whites separated
- 120g caster sugar
- 120g self-raising flour
- 1 tsp vanilla extract
- Optional: Green food coloring (powder form recommended for a vibrant color)
For the Milk Mixture:
- 300ml condensed milk
- 300ml evaporated milk
- 250ml full-fat milk
- 80g pistachios, finely ground
- Optional: Green food coloring (powder form to match the cake’s hue)
For the Topping:
- 284ml double cream, whipped to soft peaks
- 1/4 cup powdered sugar
- Optional garnishes: Crushed dried rose petals and additional ground pistachios
Instructions
- Preheat & Prepare: Begin by preheating your oven to a moderate temperature and lining a cake tin with baking paper. This ensures your cake comes out easily after baking.
- Mix the Cake Batter: In a large mixing bowl, beat the egg yolks and sugar until they’re pale and fluffy. Incorporate the vanilla extract for that sweet aroma. Gradually sift in the self-raising flour, folding gently to keep the mixture airy. If using, add the green food coloring to reach your desired shade of green.
- Whip Egg Whites: In another bowl, whip the egg whites to stiff peaks. This will add lightness to your cake, giving it a wonderfully fluffy texture. Gently fold the egg whites into your batter, ensuring you don’t deflate the mixture.
- Bake: Pour the batter into your prepared tin and smooth the top. Bake until the cake is set and a skewer inserted into the center comes out clean. This should take about 20-25 minutes. Remove from the oven and let cool slightly.
- Prepare the Milk Mixture: While the cake is cooling, whisk together the condensed milk, evaporated milk, and full-fat milk. Stir in the ground pistachios, adding green food coloring if desired to enhance the color.
- Soak the Cake: Once the cake has cooled slightly, poke holes all over it with a fork or skewer. This allows the milk mixture to seep into the cake, creating that signature moist texture. Pour the milk mixture over the cake, ensuring it’s evenly absorbed.
- Chill: Allow the cake to soak up the milk mixture for at least an hour in the fridge, though longer is better to ensure maximum moistness.
- Decorate: Whip the double cream with powdered sugar until soft peaks form. Spread this over the chilled cake, creating a smooth or decorative pattern. Sprinkle with crushed pistachios and rose petals, if using, for a beautiful and fragrant finish.
- Serve & Enjoy: Slice your Pistachio Milk Cake and serve chilled. Each bite offers a creamy, nutty flavor that’s enhanced by the light, fluffy cake and rich, milk-soaked layers. It’s a dessert that promises to transport your taste buds to a world of exquisite flavors and textures.
This Pistachio Milk Cake recipe combines traditional elements with the unique twist of pistachios, making it a memorable dessert for any occasion. Whether you’re a seasoned baker or new to the kitchen, this cake is sure to impress with its beautiful presentation and decadent taste.