Hi everyone! I have seen so many of you love and recreate my vanilla milk cake recipe, that I decided to create a pistachio version. It is SO delicious and would be perfect for Eid. Thistime round, I changed the method and separated the eggs which resulted in an even fluffier and more moist cake. I am so happy with how it turned out and I think you guys will love it too. Be sure to try it out and let me know if you do! 
PISTACHIOMILK CAKERECIPE
Serves 8 people Prep time: 15 mins Cook time: 25mins
INGREDIENTS
For the cake
4 eggs, separated
120g caster sugar
120g self raising flour
1tsp vanilla extract
Green food colouring – I used a powder food colouring (optional)
For themilk
300 ml condensed milk
300 ml evaporated milk
250 ml full fat milk
80g pistachios, ground
Green food colouring – I used a powder food colouring (optional)
For thetopping
284 ml double cream, whipped
1/4 cup powdered sugar
Crusheddried rose petals and pistachios to garnish (optional)
METHOD
- Start by preheating your oven to 180 degrees C.
- Begin by beating the egg whites until it forms a shiny foam with stiff peaks
- Carefully add in half the caster sugar (60g). Do this slowly and gradually. If you do it too quickly the egg whites can collapse.
- Next add in the green food colouring. I used a pinch but you may need more depending on the strength of colouring. Mix and keepadding more until you reach your desired colour. Set aside.
- In a separate bowl, beat the egg yolks, remaining half of sugar (60g) and vanilla extract. Keep mixing until pale and fluffy.
- Fold the egg yolk mix in the egg whites.
- Next, fold in the flour. Do not overdo this step. Simply fold until the flour is well combined.
- Place the batter in a greased baking dish (9X13 inch) and bake for 25mins.
- In a jug/bowl, add in the 3 types of milk, a pinch of food colouring and ground pistachios. Stir well and add more food colouring if you wish.
- Sieve the milk mixture to remove any pistachio lumps.
- Once the cake has cooled, pour 550ml of the milk mixture all over the cake. (It might seem like you’re drowning the cake but it will all absorb so don’t worry!)
- Cover the cake with cling film and leave it in the fridge for 1 hour minimum (overnight is best).
- Whip the double cream while gently adding in the powdered sugar to sweeten it.
- Remove the cake from the fridge and pipe/spread the whipped cream on. Decorate with crushed pistachios and dried rose petals.
- Cut and serve! I like to pour the remaining 300ml of milk mixture on to each serving plate. Adding milk to each serving is optional and you could add all 850ml of milk mixture to the cake in the initial step before it goes in the fridge.
I used a medium size baking dish – 9 X 13 inches.
Related
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Reader Interactions
Comments
K says
This was such a big hit for Eid, everyone who had a slice said it was 10/10. Sadly I didnt get to try it myself as it was all gone in 5 mins. Will defo be making it again and doubling the ingredients too. Thank you so much for your recipe ❤
Ah I’m so happy to hear everyone enjoyed it! Hopefully you can try it next time haha! Enjoy
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Anonymous says
Hi just wanted to ask, there’s no butter in this cake is that normal? Xx
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Anonymous says
Every ingredient listed in the recipe is correct- I followed the exact instructions from Ayesha and the cake was baked perfectly- No butter is required to make this delicious treat.
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Anonymous says
Every ingredient listed in the recipe is correct- I followed the exact instructions from Ayesha and the cake was baked perfectly- No butter is required to make this delicious treat.
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NBM says
Love the recipe! Was wondering if we could switch the tsp of vanilla extract for rose water? I bought some rose water recently and would love to use it in more recipes!
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I’m glad you like it! Yes I’m sure switching the vanilla to rose water would taste great too!
you could also add a few drops to the milk if you want the rose flavour to be a little stronger.Reply
Anonymous says
is there an alternative to using self raising flour?
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Raheemah says
Hey where do you get your rose petals from? X and I made your rose milk cakes on Eid and they were DELICIOUS! Will be making again ??
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Anisa says
What temp did you set your oven at?
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Emirah says
Can I use all purpose flour instead?
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Anonymous says
Hi any substitute for eggs… options pls.. wud love to make this cake but wthout eggs..!! Pls help
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Maz says
I never comment on recipes however this one has been the best bake so far!! All my family members loved it! Couldn’t help but share it with everyone! Please put more easy recipes like this
Thank you!!!Reply
Anonymous says
Hi thank you for the recipe. Quick question, do you slightly poke the cake first before pouring the milk mixture? Thank you !
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Anonymous says
Because you use self raising flour??
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Anonymous says
The recipe says Self raising flour. This means that the baking flour already contains baking powder. If you haven’t got that where you live then you have to add baking powder to the flour.
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Anonymous says
Yeah you don’t need it. You messed up the recipe, either you didn’t whip the eggs enough (as that adds air to the cake) and she used self raising flour
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