PISTACHIO MILK CAKE

Pistachio Milk Cake is a delightful and moist dessert that combines the richness of three types of milk with the nuttiness of ground pistachios. This cake is soaked in a creamy milk mixture, topped with whipped cream, and garnished with pistachios and rose petals for an elegant finish.

Why Make This Recipe

This Pistachio Milk Cake is a perfect treat for any occasion. It’s soft, moist, and bursting with the flavor of pistachios. Plus, it’s easy to make and sure to impress your family and friends!

How to Make Pistachio Milk Cake

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:

1. Preheat & Prepare:
   • Preheat your oven to a moderate temperature and line a cake tin with baking paper to ensure easy removal after baking.
2. Mix the Cake Batter:
   • In a large mixing bowl, beat the egg yolks and sugar until pale and fluffy.
   • Incorporate the vanilla extract. Gradually sift in the self-raising flour, folding gently to maintain the airy texture.
   • Add green food coloring if desired to achieve your desired shade of green.
3. Whip Egg Whites:
   • In another bowl, whip the egg whites to stiff peaks to add lightness to the cake batter. Gently fold the egg whites into the batter, being careful not to deflate the mixture.
4. Bake:
   • Pour the batter into the prepared tin, smoothing the top. Bake until the cake is set and a skewer inserted into the center comes out clean, 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 and add green food coloring if desired for color enhancement.
6. Soak the Cake:
   • Once the cake has cooled slightly, poke holes all over it with a fork or skewer to allow the milk mixture to seep into the cake.
   • Pour the milk mixture over the cake, ensuring even absorption.
7. Chill:
   • Allow the cake to soak up the milk mixture for at least an hour in the fridge, although longer is better for 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 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.

FAQs

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. It actually tastes better when it has had time to soak up the milk mixture in the fridge for a few hours or overnight.

Can I use other nuts instead of pistachios?

Yes, you can substitute pistachios with almonds, walnuts, or any other nuts of your choice.

Can I skip the food coloring?

Yes, the food coloring is optional and can be omitted if you prefer a more natural look for your cake.