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Here is A Sweet And Tasty Pistachio Milk Cake Recipe By A Chef Grandma

Pistachio milk cake is a soft, moist and flavorful milk cake infused with the nutty flavor of pistachios. It is based on the popular tres leches-style cake, which is soaked in a sweet milk mixture until soft and creamy. This Dessert with pistachio is not only a gorgeous color but also a fantastic flavor, and has a lovely aroma that makes it ideal for Eid, birthdays, family occasions and just a weekend treat.

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Pistachio Milk Cake

This cake is popular due to its not being too heavy but luxurious. Each bite is creamy, soft and packed with pistachio taste. The whipped cream topping is smooth, and the chopped pistachios provide a bit of crunch. This pistachio milk cake is a creamy dessert that will soon be one of your favorites.

Ingredients

For the cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs
  • ¾ cup sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon pistachio essence, optional
  • 2 tablespoons finely ground pistachios
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For the milk mixture:

  • 1 cup evaporated milk
  • 1 cup whole milk
  • ½ cup condensed milk
  • 2 tablespoons pistachio paste or finely ground pistachios
  • ¼ teaspoon cardamom powder, optional

For the topping:

  • 1 ½ cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cup chopped pistachios
  • Rose petals or extra pistachio powder for garnish, optional

Steps

Preheat oven to 180°C or 350°F and grease a medium baking dish or line it with parchment paper. This will make the cake easier to come out of the pan after baking.

Sieve together the all-purpose flour, baking powder and salt in a bowl. Add finely ground pistachios, mix well. Set it dry mixture aside.

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Beat eggs and sugar in large mixing bowl until pale, fluffy and slightly thick. This is important as it makes the cake soft and airy. If using add the milk, vanilla extract and pistachio essence. Stir lightly to blend together.

Add dry ingredients to the egg mixture one at a time. Carefully fold all of this with a spatula. Be careful not to over mix as it may end up making the cake dense. Pour batter into prepared baking dish and level.

Bake for 25-30 minutes or until a toothpick inserted into the center is clean. After baking, take cake out of the oven and cool it for 10-15 minutes.

Meanwhile, make the milk mixture. In a bowl or jug, combine evaporated milk, whole milk, condensed milk, pistachio paste, and cardamom powder if using. Smooth and mix until well combined.

With a fork or skewer, prick holes in the warm cake. Pour the pistachio milk mix onto the cake slowly, to ensure it absorbs well. Refrigerate the cake for 4 hours or overnight until the flavors and texture are best.

To top, whisk together the heavy whipping cream, vanilla extract and powdered sugar until soft peaks form. Spread the whipped cream evenly on to the cake. Sprinkle with chopped pistachios, pistachio powder or dried rose petals.

Cut and slice and serve the Pistachio milk cake at room temperature. Delicious and refreshing, creamy, soft, nutty. It’s particularly tasty if prepared a day in advance so that the milk mixture can soak into the cake.

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Commonly Asked Questions

Is it possible to make pistachio milk cake in advance?
Yes, this cake is ideal for baking in advance. Actually, it tastes better when it’s been chilled overnight, as the milk mixture penetrates the cake.

Can I substitute pistachio powder for the pistachio paste?
Finely ground pistachios or pistachio powder can be used. Pistachio paste is used to give a more pronounced flavor, powder can also be used.

Which of the following is the best answer for how long does pistachio milk cake last?
Pistachio milk cake will go for 3-4 days in the refrigerator. Cover to keep fresh and prevent absorption of other refrigerated smells.

Is it possible to make this cake without egg?
Yes, you can make an egg-less version by using yoghurt or condensed milk in the sponge cake. The texture, however, might vary a little from the original recipe.

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