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    Home » Recipes

    5th February 2021 Desserts and Baking

    Home » Recipes

    Pistachio Milk Cake

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    Pistachio Milk Cake is a version of Mexican Tres Leches Cake that we love. In this recipe, ground Pistachios are added to the cake, in the Milk and course pistachios are scattered over the top. Making it taste like a giant Pistachio Kulfi!

    Pistachio Milk Cake in a blue bowl

    Pistachio Milk Cake

    This Pistachio Milk Cake is adapted from my milk cake recipe (this recipe). I have adapted the cake recipe to include ground pistachios and added some to the tres leches too. 

    This is a deliciously sweet recipe with a feather light moist pistachio sponge soaked in pistachio milk.

    Pistachio Milk Cake

    Tres leches translates to ‘three milks’ and in this recipe, the '3 milks' are - Double Cream, Evaporated Milk and Condensed Milk.

    The volume in the cake is achieved by whipping egg whites. This also creates a very light cake. The cake is pierced all over and then the tres leches is poured over the top.  

    Ingredients for Pistachio Milk Cake

    Plain Flour

    Baking Powder

    Cardamom

    Salt

    Eggs

    Milk

    Evaporated Milk

    Condensed Milk

    Double Cream

    Sugar

    Pistachio - Ground and Course

    How to make pistachio milk cake

    A full detailed recipe is at the bottom of the page.

    Preheat the oven to GM4/180 C and butter a oven proof dish or oven tray leaving a 1/2 inch border around the edges. (9 x 13).

    Greased tin showing that sides and edges are not greased

    Roast Pistachios in a dry pan till fragrant.

    Pistachios roasting in dry pan

    Combine the dry ingredients in a bowl.

    Dry ingredients added to a bowl

    In a second bowl beat the egg whites for a minute before adding sugar and beating for another minute. Continue to beat for 1 – 2 minutes until it reaches the soft peak stage.

    Egg white whisked to soft peaks

    In a third bowl beat egg yolk with sugar till pale.

    Egg yolks and sugar in a bowl

     

    Egg yolks whisked in a bowl

    Combine Egg white and Egg Yolk mixture.

    Gently add the flour mixture to the egg yolk mixture and fold in the whites.

    Egg whites and egg yolk mixture being mixed together in bowl

    Egg yolks, whites being mixed in a bowl

    Egg whites and yolks mixed together in a bowl

    Flour being mixed into batter

    Pour into tin/dish and bake for 25 – 30 minutes.

    Baked Pistachio Milk Cake in a tin

    Make Milk mixture by combining evaporated milk, condensed milk, double cream, ground pistachio and cardamom in a bowl and whisking together.

    3 Milks combined in a bowl

    Pistachios mixed into milks

    Once cooled, pierce all over with a fork and drizzle in the milk mixture.

    Pistachio Milk Cake with holes all over the top

    3 milks poured on top of milk cake

    Leave for 30 minutes.

    Beat the cream with sugar and spread over the top.

    Cream whipped in bowl

    Sprinkle over course Pistachios.

    Pistachio Milk Cake in a bowl

    tips for making the best pistachio milk cake:

    • Be very gentle when mixing batters/egg whites/yolks and incorporating one mixture into another. Over mixing will remove all the volume created from the whisking of the whites.
    • Let the cake rest for at least 30 minutes to 1 hour after pouring on the 3 milk syrup so it can absorb all the liquid. You can even leave it overnight.
    • Bake in either a deep oven tray or pyrex rectangular dish. I used a 9 x 13 inch tin.
    • Butter the tin or spray but not up the sides and not till the edges. 
    • This cake will rise like a souffle and then fall slightly in the middle after it has been in contact with cooler air outside of the oven. 
    • I added green colouring to the batter for the cake and to the tres leches. I used a gel colouring so a dot is enough. You can skip this entirely if you prefer.
    • If you grind the pistachios too much, they will turn into a pistachio butter so keep a close eye on them and grind them in short bursts.
    • Roasting the pistachios first brings out their flavour. Please don't be tempted to skip this step!
    • I add 20g ground Pistachios to the Tres Leches mixture. This enhances the flavour of the pistachios without inhibiting absorption. There will still be a very slight puddle remaining on top.
    • You can flip the cake upside down before pouring over the 3 milk mixture, so you have a nice flat surface to begin with.

    how to store/make ahead

    Yes! Store covered in the fridge for a few hours or up to 3 days.

    can it be frozen?

    It can but without the syrup and decoration. Make just the cake. Allow to cool and then cover with 2 layers of cling film before freezing for up to 2 months.

    To serve, thaw in the fridge over night and add the syrup and decoration the following day.

    variations

    For a Ras Malai version, add Cardamom and Saffron into the syrup for the cake.

    For a Mint Chocolate version – You can add Mint Essence into the Syrup and melt over some Mint Chocolate.

    For a Nutella version – add 1 tbsp Nutella into the Syrup and drizzle some over the top too.

    For a Biscoff version, add 1 tbsp of Biscoff into the syrup of the cake as well drizzling some over.

    For a Masala Chai version, use milk instead of cream for the syrup and infuse it with masala chai spice and a tea bag in a pan. Place the pan over medium-low heat. When the milk begins to bubble, remove from the heat. Set aside and allow to cool to room temperature. This is best done a day ahead.

    other milk cake recipes you may like:

    Trilece

    Chocolate Milk Cake

    Saffron Milk Cake

    **if you make something from  tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

    Close up of Pistachio Milk Cake

    Pistachio Milk Cake in a blue bowl
    4.43 from 7 votes
    Print

    Pistachio Milk Cake

    Pistachio Milk Cake is a version of Mexican Tres Leches Cake that we love. In this recipe, ground Pistachios are added to the cake, in the Milk and course pistachios are scattered over the top. Making it taste like a giant Pistachio Kulfi!

    Course Baking, Baking/Dessert
    Cuisine Mexican, Spanish
    Keyword 3 Milks Cake, Pistachio Milk Cake, Tres Leches Cake
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 12
    Calories 539 kcal
    Author Safira

    Ingredients

    Cake

    • 50 g Pistachios
    • 100 g Plain Flour
    • ½ tsp Ground Cardamom Optional
    • ¼ tsp Salt
    • 1 ½ tsp Baking Powder
    • 5 Eggs Seperated into Eggs and Yolks in 2 seperate bowls
    • 200 g Caster Sugar 1 Cup (Divide into 3/4 cup - 150g and 1/4 cup - 50g)
    • 80 g Milk
    • Food Colouring Gel or Similar (Optional)

    Syrup

    • 410 g Evaporated Milk
    • 397 g Condensed Milk
    • 250 g Double Cream
    • 20 g Pistachios Dry roasted then Blended to a fine powder
    • ¼ tsp Ground Cardamom Optional
    • Food Colouring Gel os simlar

    Cream

    • 480 g Double Cream
    • 3 ½ tbsp Icing Sugar

    Decorate

    • 4 tbsp Pistachios Dry roasted then coursely ground

    Instructions

    Cake

    1. Preheat the oven to GM4/180 C and butter a oven proof dish or oven tray leaving a 1/2 inch border around the edges. (9 x 13).

    2. Dry roast the Pistachios till fragrant and then blend to a powder. I like to leave some texture here.

    3. Combine the ground PIstachios, Plain Flour, Ground Cardamom (if using), Salt and Baking Powder in a bowl.

    4. In a second bowl beat the egg whites for a minute before adding 50g sugar and beating for another minute. Continue to beat for 1 – 2 minutes until it reaches the soft peak stage.

    5. In a third bowl beat egg yolkswith 150 g sugar till pale. (2 minutes).

    6. Stir Milk and food colouring into the yolk mixture.

    7. Gently add the flour mixture to the egg yolk mixture. Then fold in the whites.

    8. Pour batter into tin/dish and bake for 25 – 30 minutes.

    Syrup

    1. Make Milk mixture by combining evaporated milk, condensed milk, double cream, ground pistachios and Ground Cardamom (if using) and a drop of food colour, in a bowl and whisk together.

    2. Once the cake has cooled, pierce all over with a fork and drizzle in the milk mixture. Leave for 30 minutes.

    Cream

    1. Beat the cream with sugar until it has thickened, holds it's shape. Then spread over the top.

    Decorate

    1.  Sprinkle over course Pistachios.

    Recipe Notes

    tips for making the best pistachio milk cake:

    • Be very gentle when mixing batters/egg whites/yolks and incorporating one mixture into another. Over mixing will remove all the volume created from the whisking of the whites.
    • Let the cake rest for at least 30 minutes to 1 hour after pouring on the 3 milk syrup so it can absorb all the liquid. You can even leave it overnight.
    • Bake in either a deep oven tray or pyrex rectangular dish. I used a 9 x 13 inch tin.
    • Butter the tin or spray but not up the sides and not till the edges. 
    • This cake will rise like a souffle and then fall slightly in the middle after it has been in contact with cooler air outside of the oven. 
    • I added green colouring to the batter for the cake and to the tres leches. I used a gel colouring so a dot is enough. You can skip this entirely if you prefer.
    • I add 20g ground Pistachios to the Tres Leches mixture. This enhances the flavour of the pistachios without inhibiting absorption. There will still be a very slight puddle remaining on top.
    • You can flip the cake upside down before pouring over the 3 milk mixture, so you have a nice flat surface to begin with.
    • Roasting the pistachios first brings out their flavour. Please don't be tempted to skip this step!

    how to store/make ahead

    Yes! Store covered in the fridge for a few hours or up to 3 days.

    can it be frozen?

    It can but without the syrup and decoration. Make just the cake. Allow to cool and then cover with 2 layers of cling film before freezing for up to 2 months.

    To serve, thaw in the fridge over night and add the syrup and decoration the following day.

    variations

    For a Ras Malai version, add Cardamom and Saffron into the syrup for the cake.

    For a Mint Chocolate version – You can add Mint Essence into the Syrup and melt over some Mint Chocolate.

    For a Nutella version – add 1 tbsp Nutella into the Syrup and drizzle some over the top too.

    For a Biscoff version, add 1 tbsp of Biscoff into the syrup of the cake as well drizzling some over.

    For a Masala Chai version, use milk instead of cream for the syrup and infuse it with masala chai spice and a tea bag in a pan. Place the pan over medium-low heat. When the milk begins to bubble, remove from the heat. Set aside and allow to cool to room temperature. This is best done a day ahead.

    Nutrition Facts
    Pistachio Milk Cake
    Amount Per Serving
    Calories 539 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 18g113%
    Trans Fat 1g
    Cholesterol 173mg58%
    Sodium 229mg10%
    Potassium 392mg11%
    Carbohydrates 51g17%
    Fiber 1g4%
    Sugar 41g46%
    Protein 11g22%
    Vitamin A 1198IU24%
    Vitamin C 2mg2%
    Calcium 273mg27%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

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    1. A m says

      January 22, 2022 at 4:45 pm

      5 stars
      Nice

      Reply
      • Safira says

        January 22, 2022 at 7:07 pm

        Thankyou 🙂

        Reply
    2. A Rasul says

      December 04, 2022 at 5:38 pm

      5 stars
      Loved this. I liked the pistachio in the cake and the flavour was to die for

      Reply
      • Safira says

        December 04, 2022 at 5:39 pm

        So glad you liked it!

        Reply

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    Cake with rose petals scattered around

    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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