The ultimate dessert recipe for an Eid feast: pistachio milk cake

Ingredients

• 125g whole pistachios
• 3 large eggs, separated
• 50g butter, softened
• 1/4 cup vegetable oil
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 1/4 cup all purpose flour
• 1/4 cup cornflour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• FOR THE POURING MILK:
• 370ml (1 can) evaporated milk
• 395g (1 can) condensed milk
• 1/4 cup milk
• FOR THE ICING:
• 2 sachets whipped cream powder
• 1/2 cup cold milk
• A splash vanilla extract
• 1/2 cup crushed pistachios (for garnish)
• 1/2 cup crushed, dried edible rose petals (for garnish) (optional)

Instructions

1. Preheat the oven to 180°C.
2. Grease and flour a large cake mould (a shallow rectangular pan works best).
3. Heat a pan over a low to medium heat. Once hot, add all the pistachios and toast for 5 minutes.
4. Remove the pan from the heat and allow to cool. Once the pistachios have cooled, transfer them to a mortar and grind into a powder with a pestle.
5. In a separate bowl, sift in the flour, baking powder and cornflour.
6. Separate the eggs and add the whites into a clean bowl. Add a pinch of salt and whip until it forms stiff peaks.
7. In a separate bowl, combine together the egg yolks, butter, oil and sugar, and beat until well combined. Add in the vanilla extract and mix well.
8. Slowly add in the sifted flour mix and milk, and mix. Add the ground pistachios (but reserve 3 tbsp for later) and mix again until combined.
9. Fold the whipped egg whites into the mixture.
10. Pour the batter into the prepared cake mould and put it in the oven.
11. Bake in the oven for 30-40 minutes, or until a skewer inserted into the centre comes out clean.
12. To prepare the pouring milk, whisk together the evaporated, condensed and regular milks. Add the reserved 3 tbsp of ground pistachios and mix. Refrigerate the milk mixture.
13. Allow the cake to cool for 5 minutes, then poke holes into the entirety of the cake using a fork.
14. Pour 3/4 of the pouring milk onto the cake. Reserve the other 1/4 to use when serving.
15. Allow the cake to soak in all the milk. Refrigerate for 2 hours.
16. To prepare the icing, mix together the whipping cream powder, milk and vanilla extract. Refrigerate until ready for use.
17. Once the cake is ready to serve, pipe the icing over the cake and sprinkle with crushed pistachios and rose petals.
18. Serve cold with the remaining pouring milk on the side.

Recipe by

Fatima