Pistachio Milk Cake
Recipe type: Desserts
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 125 gm pistachio kernels
  • 3 large eggs, separated
  • 50 gm butter, softened
  • ¼ cup oil
  • ¼ cup sugar
  • 1 tsp vanilla extract
  • 1¼ cup all purpose flour
  • ¼ cup corn flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 1 can (370 ml) evaporated milk
  • 1 can (395 gm) condensed milk (as needed)
  • ¼ cup milk
  • 2 sachets whipped cream powder
  • ½ cup cold milk
  • A splash of vanilla
  • Chopped pistachios for garnish
  1. Preheat oven to 180 degrees. Grease and flour a big pan. I used an 8 hole square pan.
  2. Toast the pistachios in a hot pan for five minutes or till an aroma comes. Cool and grind into powder. Reserve 3 heaped tablespoons of the powder.
  3. Sift together the dry ingredients in a bowl and set aside.
  4. Separate the eggs. Add the whites into a clean bowl. Add a pinch of salt and whip till stiff.
  5. In the other bowl, combine the yolks, butter, oil and sugar and beat for five minutes, or till well combined. Beat in the vanilla.
  6. Add half of the dry ingredients and half of the milk and beat till combined. Add in the remaining dry ingredients, milk and the pistachios and beat just till combined.
  7. With the help of the spatula, fold in the egg whites just till incorporated. You won't be seeing any white streaks, at the same time ensure not to overfold the batter.
  8. Pour into prepared pan and bake for 30-40 minutes till the skewer inserted comes out clean. (refer notes)
  9. Meanwhile, whisk together the milks along with the reserved pistachio. Keep cold till time of use.
  10. Allow the cake to cool for five minutes. Poke with fork all around and pour almost ¾ of the milk all over the cake. Reserve the rest to use while serving.
  11. Allow it to soak in the fridge for two hours.
  12. Whip the powder, milk and vanilla till thick. Keep cold till use.
  13. To serve, pipe or spread the whipped cream on top, sprinkle with pistachios. Pour more milk around and serve cold.
I used this batter to bake eight individual loafs. I personally feel it is better to bake in a flat tray to keep the cake thin, so that it soaks the liquid better. The batter would go well in a 9 inch round pan or square pan.
Use condensed milk as per your sweetness. The cake isn't sweet. I used the whole tin and the milk was too sweet, but it complimented the less sweet cake, so didn't make much of a difference.
If you can't get hold of evaporated milk, substitute with more milk. You can add a little cream too for some added flavor.
For the whipped cream topping, instead of the powder, you can substitute with one cup of whipping cream, ¼ to ½ cup icing sugar as per taste and a splash of vanilla, whipped till stiff peaks.
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/pistachio-milk-cake/