Description
A soft and nutty cake that soaks in a sweet milk mixture, topped with a creamy pistachio whipped cream for a delightful dessert experience.
Ingredients
Scale
- 1 cup raw unsalted pistachios
- 1 boxed vanilla cake mix
- 2 eggs
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
- 1/2 tsp cardamom
- 1–2 drops green food color
- 1/2 tsp pistachio extract
- 1/2 cup pistachios, blended
- 12 ounces evaporated milk (1 can)
- 7 ounces sweetened condensed milk (1/2 can)
- 1 1/4 cup whole milk
- 1/2 tsp pistachio extract
- 1/2 tsp cardamom
- 1/2 cup pistachios, blended
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
- 3 tbsp powdered sugar
- Remaining pistachios for topping
- 3 tbsp dried rose petals
Instructions
- Preheat oven to 350°F. Spread raw pistachios on a sheet and roast for 6 to 8 minutes. Let cool, then blend into a fine crumb.
- In a large bowl, combine cake mix, eggs, melted butter, whole milk, cardamom, food color, pistachio extract, and blended pistachios. Mix until smooth. Pour into greased 9×13 pan and bake for 25 to 30 minutes. Let cool slightly.
- In a bowl, whisk together evaporated milk, condensed milk, whole milk, pistachio extract, cardamom, blended pistachios, and food color. Poke holes in the warm cake and pour the milk mixture over it. Cover and chill overnight.
- The next day, chill mixing bowl and whisk, then whip cream with vanilla and powdered sugar until soft peaks form. Fold in blended pistachios if desired.
- Spread whipped cream over the soaked cake, sprinkle with chopped pistachios and dried rose petals. Chill for 30 minutes before serving.
Notes
Make the cake a day ahead for best texture. Store covered in the fridge for up to 4 days or freeze individual slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg