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I was skeptical about making this cake as I’ve tried it once before in a cake shop and my experience wasn’t that great. It just tasted so wet, cold and I couldn’t really taste any pistachios, I wasn’t keen. The reason why I decided to make it is for the visitors we had round, who I went to have the cake with, they absolutely love this cake!! so I thought I would make it to surprise them.

This cake was really fun to make, straight forward and simple. You need will to ground the pistachios so bear that in mind. I loved making the holes in the cake to add the milk mixture which was different. 

I was pleasantly surprised that I actually really enjoyed this cake, you could taste the pistachios, the cake wasn’t too wet and spicy notes of cardamon brought it all together. I would be making this cake again despite my initial experience. Maybe their cake needs improving! 

Pistachio Milk Cake

A creamy, nutty, milky cake
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Ingredients
  

For the Cake

  • 400 g Plain flour
  • 200 g Sugar
  • 60 g Ground unsalted pistachios
  • 1 tsp Ground cardamon
  • 1 tsp Vanilla extract
  • 200 ml Oil
  • 400 ml Milk
  • 16 g Baking powder (around 4.5 tsp)
  • 1/2 tsp Salt

Milk mixture

  • 225 g Sweetened condensed milk
  • 225 ml Whole milk

Whipped Cream

  • 450 ml Double cream
  • 40 g Icing sugar
  • 1 tsp Vanilla extract

Topping

  • 20 g Ground Pistachios

Instructions
 

  • Preheat your oven to 140’C fan/160’C conventional
    2. Grease and line a 25x35cm baking tray.
    3. Blitz the pistachios into small pieces, add these pistachios to the sugar and cardamom in a large mixing bowl. Then add the oil, vanilla and whisk until incorporated. Add the milk (for the sponge portion) and continue to whisk.
    4. In a separate bowl, mix the flour, salt and baking powderSieve the flour mix into the wet mix and briefly whisk to mix. Then fold to ensure the flour has been fully incorporated
    5. Pour the batter into your lined tray and bake for 50 mins in the middle rack of your oven. A toothpick should come out clean. Allow the cake to cool for 10 mins before transferring to a wire rack to cool completely.
    6. Whilst the cake is baking, in a saucepan add the sweetened condensed milk and whole milk together over low heat until the edges just begin to bubble. Turn the heat off and allow the mixture to cool down.
    7. Once cooled, transfer the cake back to the tray and poke all over with a toothpick or chopstick, then pour the milk mixture all over.
    8. Allow the cake to sit for 30 mins at room temperature, then cover with cling film and place in the fridge for a minimum of 2 hours for the sponge to soak up all the milk. For best results leave overnight.
    9. Using an electric whisk the double cream, icing sugar and vanilla together until thickened. Use an electric whisk for ease
    10. Place the whipped cream over the cake and smooth till even, sprinkle the ground pistachios.