Description
Mexican pistachio milk cake offers a delightful fusion of creamy textures and nutty flavors. Delicate layers infused with rich pistachio essence promise a memorable dessert experience you’ll savor to the last crumb.
Ingredients
Scale
- 1 vanilla box cake mix (Trader Joe’s)
- 2 eggs
- ½ cup (113 g/ 4 oz) unsalted butter, melted
- 1 cup (240 ml/ 8 fl oz) whole milk
- 1 ¼ cups (300 ml/ 10 fl oz) whole milk
- 12 oz (340 g) evaporated milk (1 can)
- 7 oz (198 g) sweetened condensed milk (½ can)
- 2 cups (480 ml/ 16 fl oz) heavy whipping cream
- 1 cup raw unsalted pistachios
- ½ cup pistachios, blended (first portion)
- ½ cup pistachios, blended (second portion)
- ½ tsp cardamom
- ½ tsp pistachio extract (first portion)
- ½ tsp pistachio extract (second portion)
- 1 tsp vanilla extract
- 3 tbsps powdered sugar
- 3 tbsps dried rose petals
- 1–2 drops green food coloring (adjust as needed)
- 1–2 drops green food coloring (adjust as needed)
Instructions
- Roasting: Gently toast pistachios in a medium pan over moderate heat, developing a rich, nutty aroma without burning.
- Grinding: Pulverize roasted pistachios in a food processor, maintaining a fine, textured consistency.
- Batter Preparation: Combine cake mix with melted butter, milk, eggs, and cardamom, mixing until just incorporated. Fold in ground pistachios to create a subtle green-tinted batter.
- Cake Baking: Grease a 9×13-inch baking pan, pour batter, and bake according to package instructions. Cool completely.
- Milk Soak Creation: Whisk together evaporated milk, sweetened condensed milk, whole milk, cardamom, and ground pistachios to form a luxurious liquid mixture.
- Cake Saturation: Pierce cooled cake with systematic fork punctures, then generously pour milk mixture over the entire surface, ensuring complete absorption.
- Chilling: Refrigerate cake for at least six hours, allowing flavors to meld and intensify.
- Cream Topping: Whip heavy cream with vanilla and powdered sugar until forming stiff, billowing peaks.
- Finishing: Spread whipped cream evenly over chilled cake, garnish with remaining chopped pistachios and dried rose petals.
- Serving: Present chilled, with an optional drizzle of reserved pistachio milk for an extra touch of indulgence.
Notes
- Roast Pistachios Carefully: Medium heat prevents burning and ensures a rich, nutty flavor without compromising the delicate taste.
- Grind Texture Matters: Pulse pistachios to maintain a slightly coarse consistency, avoiding a completely smooth paste for better cake texture.
- Milk Soak Technique: Create deep fork holes to allow milk mixture to penetrate thoroughly, ensuring maximum flavor absorption and moisture.
- Chill for Flavor Fusion: Refrigerate cake for at least six hours to let milk mixture fully integrate, intensifying the pistachio and cardamom notes.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 13
- Calories: 320
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg