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.


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.