Why You’ll Love This Recipe

This recipe combines the beloved texture of milk cake with the unique and luxurious flavor of pistachios. The moist, tender cake base soaks up a fragrant, creamy milk mixture, creating an irresistible, melt-in-your-mouth experience. The addition of whipped cream and the choice to garnish with pistachios and rose petals makes it not only delicious but visually stunning. Whether it’s for a holiday celebration or just a special treat, this cake will quickly become a favorite in your dessert repertoire.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

4 eggs, separated
120g caster sugar
120g self-raising flour
1 tsp vanilla extract
Green food coloring (optional)

For the milk:

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 to garnish (optional)

Directions

Preheat your oven to 180°C.
Beat the egg whites until they form a shiny foam with stiff peaks.
Gradually add 60g of caster sugar to the egg whites. Add a pinch of green food coloring and mix until you reach the desired color. Set aside.
In another bowl, beat the egg yolks, remaining sugar (60g), and vanilla extract until pale and fluffy.
Gently fold the egg yolk mixture into the egg whites.
Sift in the self-raising flour and fold it gently until just combined.
Pour the batter into a greased 9×13-inch baking dish and bake for 25 minutes.
In a jug or bowl, mix the condensed milk, evaporated milk, full-fat milk, ground pistachios, and a pinch of food coloring. Stir well and strain the mixture.
Once the cake has cooled, pour 550 ml of the milk mixture over the cake and let it absorb. Cover and refrigerate for at least 1 hour (overnight is best).
Whip the double cream with powdered sugar and spread it over the cake.
Garnish with crushed pistachios and dried rose petals.
Serve with the remaining milk mixture on the side, if desired.

Servings and Timing

Servings: 8 people
Prep time: 15 minutes
Cook time: 25 minutes
Chilling time: Minimum 1 hour (overnight preferred)

Variations

Flavored Milk: Experiment with different flavored extracts, like rose water or almond, instead of vanilla for a unique twist.
Nuts: You can substitute the pistachios with other nuts, such as almonds or cashews, for different flavors and textures.
Non-Dairy: Use non-dairy alternatives like almond milk, coconut milk, or oat milk for the milk mixture and whipped cream for a dairy-free version.

Storage/Reheating

Store leftover cake in the refrigerator, tightly covered, for up to 3 days. It is best enjoyed chilled, so there’s no need to reheat. If you prefer, you can serve it cold straight from the fridge.

FAQs

1. Can I use all-purpose flour instead of self-raising flour?

Yes, you can substitute self-raising flour with all-purpose flour. Just add 1 1/2 tsp of baking powder for every 120g of flour.

2. How long should I let the cake soak in the milk mixture?

At least 1 hour, but overnight is ideal for the best flavor and texture.

3. Can I make this cake in advance?

Yes, this cake is perfect for preparing ahead of time. Let it soak overnight and top with whipped cream just before serving.

4. Can I substitute ground pistachios with pistachio paste?

Yes, pistachio paste can be used, but it may affect the texture and thickness of the milk mixture. Adjust accordingly.

5. Is it necessary to use green food coloring?

The food coloring is optional and only for aesthetic purposes. You can skip it or use a natural alternative.

6. Can I freeze this pistachio milk cake?

While the cake is best enjoyed fresh, you can freeze it for up to 1 month. Make sure to freeze it without the whipped cream topping.

7. What can I use instead of whipped cream for topping?

You can use a dairy-free whipped topping or even a custard if you prefer something thicker.

8. How do I make sure the cake doesn’t collapse after adding sugar to the egg whites?

Add sugar gradually and avoid overmixing to ensure the egg whites remain stable.

9. Can I add other flavors to the milk mixture?

Absolutely! Try adding rose water, cardamom, or even a splash of orange blossom water for additional flavor depth.

10. Can I garnish with something else besides rose petals?

Yes, you can garnish with other edible flowers, or even extra pistachios, shredded coconut, or pomegranate seeds.

Conclusion

This Pistachio Milk Cake is a deliciously unique dessert that combines the richness of pistachios with the creamy goodness of milk cake. It’s a great choice for special occasions or whenever you want to treat yourself and your loved ones to something extraordinary. With simple ingredients and easy steps, this cake will become a cherished favorite in your dessert collection.

Pistachio Milk Cake

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This Pistachio Milk Cake combines the rich creaminess of milk cake with the nutty goodness of pistachios. Soaked in a fragrant pistachio milk mixture and topped with whipped cream and a garnish of rose petals and pistachios, this indulgent dessert is perfect for festive occasions like Eid or any special gathering. The moist texture and vibrant flavors make it a showstopper.

Author: Laura
Prep Time: 15min
Cook Time: 25min
Total Time: 1 hour 40 minutes (including chilling time)
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: Middle Eastern
Diet: Vegetarian

Instructions

Preheat your oven to 180°C.
Beat the egg whites until stiff peaks form, then gradually add 60g of caster sugar. Add a pinch of green food coloring (optional) and mix until combined. Set aside.
In another bowl, beat the egg yolks, remaining sugar (60g), and vanilla extract until pale and fluffy.
Gently fold the egg yolk mixture into the egg whites.
Sift in the self-raising flour and fold it gently until just combined.
Pour the batter into a greased 9×13-inch baking dish and bake for 25 minutes.
In a separate bowl, combine the condensed milk, evaporated milk, full-fat milk, ground pistachios, and a pinch of food coloring (optional). Stir well and strain the mixture.
Once the cake has cooled, pour 550 ml of the milk mixture over the cake and let it absorb. Refrigerate for at least 1 hour (overnight is best).
Whip the double cream with powdered sugar and spread it over the cake.
Garnish with crushed pistachios and dried rose petals.
Serve with the remaining milk mixture on the side, if desired.

Notes

For a non-dairy version, substitute with plant-based milk and whipped cream.
You can experiment with different nuts like almonds or cashews.
Green food coloring is optional and only for aesthetic purposes.