Go Back

Pistachio Milk Cake

Pistachio milk cake
Course: Dessert, Iftar
Cuisine: Latin American
Keyword: Baking, Milk, Nuts, Oven
Servings: 14 people


Genoise Sponge

  • 5 pieces Eggs
  • ¾ cups Sugar
  • 1 tsp Vanilla extract
  • 1 cup All purpose flour sifted
  • 1 tsp Baking powder
  • 1 pinch Salt
  • 1 cup Evaporated milk
  • 1 cup Condensed milk
  • ½ cup Heavy cream
  • ¾ cup Full fat milk
  • 150 g Pistachios


  • 2 cups Heavy Cream OR Whipping Cream
  • 3 tbsp Sugar
  • Powdered Pistachio as desired


Genoise Sponge

  • Preheat the oven to 180 degrees Centigrade.
  • Grease and flour an 9×13 inch sheet pan OR ceramic dish.
  • Separate the egg whites from the egg yolks.
  • Using a stand mixer or hand held beater, whisk the egg yolks, vanilla extract and sugar until smooth and double in volume.
  • Transfer the mixture to a separate bowl.
  • Sift the flour, baking powder and salt together. 
  • Fold this sifted mixture into the whipped egg yolk mixture. Be gentle and make sure you do not over mix. 
  • Clean and dry the stand mixer bowl OR a glass bowl. 
  • Pour a drop of vinegar into this bowl and spread it with a kitchen towel.
  • Using the whisk attachment, whisk the egg whites on high, until stiff peaks form and the mixture looks foamy. This will take about 4-5 minutes.
  • Gently fold in the egg whites into the egg yolk and flour mixture.
  • Pour the batter into prepared pan and bake for 18-20 minutes or till the top is golden.
  • Let cool completely before proceeding with the milk mixture.

Milk Mixture

  • Place the pistachios in a food processor.
  • Grind the pistachios on a medium speed for 5 minutes. It will resemble very thick peanut butter.
  • Using a silicone spatula, stir the paste and wipe down the paste from the processor back into the middle.
  • Process for another 5 minutes on medium speed.
  • Stir and wipe down and blend again for 5 minutes one last time.
  • The paste should be very smooth and the oils of the pistachios should have released. 
  • If you feel the paste can get smoother, continue processing in 2 minute intervals till the consistency is right.½
  • In a large bowl or jar, use a whisk to combine all the milk mixture ingredients together.
  • Add in the pistachio paste and whisk thoroughly till it is a homogenous mixture.
  • Refrigerate until ready to use.


  • Using a skewer or a fork, poke (a million!) holes into the top of the cake.
  • Set aside half a cup of milk mixture.
  • Gently pour a part the remaining milk mixture on top of the cake. 
  • Make sure you don’t miss the corners of the cake.
  • Wait for the surface to absorb it briefly.
  • Once it looks a bit dry (2 minutes), pour a little more of the milk mixture.
  • Continue this process for the remaining milk mixture.
  • Refrigerate covered for at least 2 hours. 
  • Check if the milk has been absorbed completely. 
  • If it has, you will be able to see the cake surface. Pour half of the milk mixture that was set aside.
  • If it has not been absorbed completely, you will see the liquid on the surface. DO NOT pour any additional milk mixture.
  • Refrigerate the covered cake overnight OR at least 10 hours.

To Serve

  • Whip the heavy cream and sugar in a clean, dry bowl till stiff peaks form. 
  • Be careful not to over beat because the cream will curdle.
  • Using a silicone spatula, spread the whipped cream on surface making sure it is smooth and even on all sides.
  • Sprinkle powdered pistachios generously all over the cake.
  • Cut the cake and gently transfer to serving bowls.
  • Divide and pour the remaining milk mixture into the bowls.


  • I piped the whipping cream using a pastry bag an open star tip nozzle for a good finish. This is completely optional.
  • If you’re halving the recipe, you must use 3 eggs. The remaining ingredients can be halved.
  • The amount of milk the cake absorbs depends completely on the baking pan the cake is made in. When I used a rectangular one, it absorbed better in comparison to the cake made using halved ingredients recipe in a square pan.
  • If the milk does not absorb, it will be difficult to spread the whipping cream on top.