The ultimate dessert recipe for an Eid feast: pistachio milk cake
A beautifully milky and aromatic dessert cake
With the month of Ramadan slowly coming to an end, the celebration of Eid is fast approaching. Eid, a day of joy and festivity, would not be complete without a lavish feast to mark the end of a long month of fasting.
To accompany this delightful dessert, begin your meal with a fresh and light appetiser, followed by a generous main course. A fattoush salad topped with pomegranate balsamic as an appetiser, and a whole roasted chicken with lemon, mint and za'atar served on a pillow of garlic rice as a main course, works wonderfully to complement this dessert.
Finally, complete the extravagant Eid feast with a generous portion of sweet and crumbly pistachio milk cake encrusted with pistachios and freeze-dried rose petals. This dessert is a crowd-pleaser, and one that is sure to delight the taste buds and comfort the soul.
- 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)
- Preheat the oven to 180°C.
- Grease and flour a large cake mould (a shallow rectangular pan works best).
- Heat a pan over a low to medium heat. Once hot, add all the pistachios and toast for 5 minutes.
- 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.
- In a separate bowl, sift in the flour, baking powder and cornflour.
- Separate the eggs and add the whites into a clean bowl. Add a pinch of salt and whip until it forms stiff peaks.
- 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.
- 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.
- Fold the whipped egg whites into the mixture.
- Pour the batter into the prepared cake mould and put it in the oven.
- Bake in the oven for 30-40 minutes, or until a skewer inserted into the centre comes out clean.
- 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.
- Allow the cake to cool for 5 minutes, then poke holes into the entirety of the cake using a fork.
- Pour 3/4 of the pouring milk onto the cake. Reserve the other 1/4 to use when serving.
- Allow the cake to soak in all the milk. Refrigerate for 2 hours.
- To prepare the icing, mix together the whipping cream powder, milk and vanilla extract. Refrigerate until ready for use.
- Once the cake is ready to serve, pipe the icing over the cake and sprinkle with crushed pistachios and rose petals.
- Serve cold with the remaining pouring milk on the side.