Pistachio Milk Cake – Recipe

So milk cakes have become all the rage recently – but really they're just fancy tres leches cakes. And as expensive as they've become because of ~fashion~, they're actually really easy to make.

Ready? Let's go.

Ingredients for Cake:

4 eggs, separated
120g self-raising flour
120g caster sugar
A few drops of green food colouring

Ingredients for Milk:

200ml (about half a can) condensed milk
1 x 410g tin evaporated milk
250ml regular milk
70g blanched pistachios
A few drops of green food colouring

Topping:

300ml double cream, whipped
Chopped pistachios
Fruits (I chose pomegranates, but berries work well too)

Method:

1. Preheat the oven to 180°C and line and grease a deep 23 x 28cm dish

2. In one bowl, whisk the egg whites until they form a stiff white foam, and thoroughly beat in half the sugar followed by the food colouring to create a green meringue.

3. In a separate bowl, whisk the egg yolks and other half of the sugar together until pale and fluffy.

4. With a spatula, gently fold the fluffy egg yolks into the egg whites, followed by the flour (don't over mix: stop folding as soon as everything is well-combined).

5. Pour into the tin and bake for about 25mins, or until a skewer comes out clean. Leave to cool completely.

6. To make the milk, whizz everything together in a blender until smooth and strain through a sieve.

7. Using a fork or skewer, poke holes all over the cake (I also found afterwards that cutting it into serving-sized squares at this point helped the milk absorb even faster).

8. Pour the milk all over, cover, and refrigerate overnight to let everything soak in.

9. The next day, spread the cream all over the top, and refrigerate for another hour to set the cream. Sprinkle over the rest of the toppings, slice and serve.

Enjoy, and have fun!