If you’re a fan of desserts that combine creamy, nutty, and subtly sweet flavors, then this Pistachio Milk Cake is about to become your new favorite indulgence.
This cake brings together the richness of pistachios and the smooth creaminess of milk, creating a melt-in-your-mouth experience that’s perfect for any occasion.
The texture of this cake is light yet decadent, with a hint of nuttiness from the pistachios, balanced by the luscious milk syrup that soaks into the cake, making each bite irresistible. Whether you’re making it for a special celebration or a simple weekend treat, this Pistachio Milk Cake is bound to impress. Let’s dive into the recipe!
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup pistachios (unsalted and shelled)
- 1/2 cup sugar
- 1/2 cup unsweetened yogurt (for moisture)
- 1/4 cup milk (whole milk or plant-based)
- 1/4 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
For the Milk Syrup:
- 1 1/2 cups full-fat milk
- 1/4 cup sugar (adjust to sweetness preference)
- 1 teaspoon cardamom powder (optional but adds a warm, aromatic touch)
- 1 tablespoon rose water or saffron (optional, for fragrance and extra depth)
For Garnishing:
- Chopped pistachios (for sprinkling on top)
- A few saffron strands (optional)
How to Make Pistachio Milk Cake: Step-by-Step
Step 1: Prepare the Pistachios
The first step in making this delicious cake is to give your pistachios a little love! Take your shelled pistachios and blend them into a fine powder using a food processor or blender. This will add a lovely nutty flavor to the cake and create a soft, delicate texture. Set the pistachio powder aside for now.
Step 2: Mix the Wet Ingredients
In a medium-sized bowl, whisk together the yogurt, milk, oil (or melted butter), and vanilla extract. These ingredients will help keep the cake moist while giving it a rich flavor. Make sure the wet ingredients are well-combined before moving on to the next step.
Step 3: Prepare the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, and a pinch of salt. Sifting ensures that the ingredients are well-mixed, preventing any lumps from forming in your cake batter.
Step 4: Combine Wet and Dry Ingredients
Now, it’s time to bring everything together! Gradually add the dry ingredients into the wet mixture, stirring gently until you get a smooth batter. The key is not to overmix the batter, as that could result in a dense cake. Once it’s well-combined, fold in the ground pistachio powder, which will infuse the cake with a subtle nutty flavor and light green color.
Step 5: Bake the Cake
Preheat your oven to 350°F (175°C) and grease a cake pan (8-inch round or square works best). Pour the cake batter into the pan and smooth out the top with a spatula. Bake the cake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end to prevent overbaking, as every oven is a little different.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Prepare the Milk Syrup
While the cake is cooling, let’s prepare the sweet milk syrup that will soak into the cake and give it that creamy texture. In a small saucepan, combine the milk and sugar over medium heat. Stir occasionally until the sugar dissolves completely.
Once the sugar has dissolved, bring the mixture to a gentle simmer. Add cardamom powder and rose water (or saffron if you prefer) for a fragrant touch. Simmer for about 5-7 minutes, allowing the syrup to thicken slightly. Once done, remove the syrup from the heat and set it aside to cool.
Step 7: Soak the Cake with Syrup
Once the cake is completely cool, poke a few holes into the top with a skewer or fork to allow the milk syrup to seep in. Slowly pour the cooled milk syrup over the cake, letting it soak in as much as it can. The syrup will make the cake ultra-moist and give it that melt-in-your-mouth texture. Let it sit for about 15-20 minutes to absorb the syrup fully.
Step 8: Garnish and Serve
Now for the fun part—garnishing! Sprinkle chopped pistachios on top of the cake for a beautiful, crunchy finish. If you want an extra touch of luxury, add a few saffron strands on top. They’ll not only look stunning but also impart a delicate fragrance to the cake.
Serve your Pistachio Milk Cake at room temperature and enjoy the soft, sweet, and aromatic flavors. You’ll be amazed at how the flavors of the pistachios and milk syrup meld together, creating a dessert that’s simply divine.
Why You’ll Love This Pistachio Milk Cake
This Pistachio Milk Cake isn’t just a treat; it’s an experience. The rich, nutty flavor of pistachios pairs perfectly with the creamy sweetness of the milk syrup, and the cake is light yet satisfying. It’s the kind of dessert that feels luxurious without being overly complicated. And because it’s egg-free, it’s perfect for those with dietary restrictions or those who simply want to try something different.