This Pistachio milk cake is absolute heaven! The sponge is super moist and has the most delicate pistachio flavour that’s finished with a sweet vanilla whipped cream. Perfect for special occasions, make sure you give this one a go!
Ingredients for my Pistachio Milk cake
Cake batter
- 6 eggs
- 350g sugar
- 75g finely ground pistachios
- 350g self raising flour
- 350g melted butter
- smidge of green gel food colouring
Pistachio milk
- 200g pistachio paste
- 410g evaporated milk
- 397g condensed milk
- 200ml milk
Topping
- 600ml double cream
- 5 tablespoons of icing sugar
- 1 teaspoon vanilla extract
- extra chopped pistachios and dried rose petals for decoration!
Method
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 160°C. Grease a large ovenproof dish with melted butter.
- Prepare the Cake Batter:
- In a mixing bowl, whisk together the room temperature eggs and sugar for 7-8 minutes, they shoud become pale in colour and increase in volume! all-purpose flour, pistachio flour, granulated sugar, baking powder, baking soda, and salt.
- Gradually add half the sifted flour, pistachios, and melted butter to the dry ingredients, whisking until almost combined before adding the remaining sifted flour, pistachios and melted butter as well as the green gel food colouring.
- Bake the Cake:
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool slightly in the pan.
- Prepare the Pistachio Milk Soak:
- In a large bowl, whisk together the milk, evaporated milk, condensed milk and pistachio paste until well combined.
- Soak the Cake:
- While the cake is still warm, poke holes all over the surface using a fork or skewer.
- Slowly pour 3/4 of the pistachio milk soak over the cake, allowing it to absorb into the holes and infuse the cake with flavor.
- Clingfilm the cake and place it in the fridge overnight, allowing it to soak up the pistachio milk mixture.
- Prepare the Topping:
- In a mixing bowl, whip the double cream, icing sugar, and vanilla extract until soft peaks form. Transfer to a piping bag with a open star tip, I use the Wilton 1M piping tip
- Decorate the Cake:
- Pipe the whipped cream on top of the cake as shown in my video tutorial.
- Sprinkle chopped pistachios and dried rose petals as shown in the video tutorial and enjoy!
- Serve:
- Slice into squares and serve chilled with the remaining Pistachio milk used on the side.
Pistachio Milk cake
This Pistachio milk cake is absolute heaven! The sponge is uber moist and has the most delicate pistachio flavour that's finished with a sweet vanilla whipped cream. Perfect for special occasions, make sure you give this one a go!
Ingredients
Cake batter
- 6 eggs
- 350 g sugar
- 75 g finely ground pistachios
- 350 g self raising flour
- 350 g melted butter
- smidge of green gel food colouring
Pistachio milk
- 200 g pistachio paste
- 410 g evaporated milk
- 397 g condensed milk
- 200 ml milk
Topping
- 600 ml double cream
- 5 tablespoons of icing sugar
- 1 teaspoon vanilla extract
- extra chopped pistachios and dried rose petals for decoration!
Instructions
Preheat the Oven and Prepare the Pan:
- Preheat your oven to 160°C. Grease a large ovenproof dish with melted butter.
Prepare the Cake Batter:
- In a mixing bowl, whisk together the room temperature eggs and sugar for 7-8 minutes, they shoud become pale in colour and increase in volume! all-purpose flour, pistachio flour, granulated sugar, baking powder, baking soda, and salt.
- Gradually add half the sifted flour, pistachios, and melted butter to the dry ingredients, whisking until almost combined before adding the remaining sifted flour, pistachios and melted butter as well as the green gel food colouring.
Bake the Cake:
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool slightly in the pan.
Prepare the Pistachio Milk Soak:
- In a large bowl, whisk together the milk, evaporated milk, condensed milk and pistachio paste until well combined.
Soak the Cake:
- While the cake is still warm, poke holes all over the surface using a fork or skewer.
- Slowly pour 3/4 of the pistachio milk soak over the cake, allowing it to absorb into the holes and infuse the cake with flavor.
- Clingfilm the cake and place it in the fridge overnight, allowing it to soak up the pistachio milk mixture.
Prepare the Topping:
- In a mixing bowl, whip the double cream, icing sugar, and vanilla extract until soft peaks form. Transfer to a piping bag with a open star tip, I use the Wilton 1M piping tip
Decorate the Cake:
- Pipe the whipped cream on top of the cake as shown in my video tutorial.
- Sprinkle chopped pistachios and dried rose petals as shown in the video tutorial and enjoy!
Serve:
- Slice into squares and serve chilled with the remaining Pistachio milk used on the side.
If you like the look of my Pistachio Milk Cake then you should definitely check out the recipes below for some more amazing dessert ideas:
Made this for Eid. It was absolutely incredible, just gorgeous. I would say the amount in the recipe feeds more like 12-15 people. It’s a great crowd pleaser and really so easy to make.