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Pistachio Tres Leches Cake

Prep time: 15 minutes (plus overnight soaking)

Cook time: 30 minutes


100g shelled Senqu River pistachios

250ml full-fat milk
4 large eggs, seperated

120g golden caster sugar
120g self-raising flour
1 tsp vanilla extract

250ml condensed milk
250ml evaporated milk

250ml whipped cream
Extra pistachios, chopped, to decorate

Rose buds, to decorate

Preheat the oven to 180°C, or 160°C if using a fan-forced oven. Grease a 33cm x 23cm x 5cm cake tin.  Place the pistachios in the milk and set aside to soak (preferably overnight). To make the cake, place the egg whites in a large bowl and whisk with an electric beater until they form stiff peaks, then slowly add half the caster sugar. In a separate bowl, whisk the egg yolks and the rest of the sugar along with the vanilla extract until thick and light. Fold the egg whites into the egg yolk mixture and then gently sift in the flour. Fold in with a metal spoon or spatula. Pour the batter into the prepared baking tin and bake for 25-30 minutes. Cool completely. Use a skewer or fork to poke holes in the cake. Place the pistachio milk, condensed milk and evaporated milk in a blender and blend until smooth. At this point you can strain it if you like. Pour ¾ of the mixture over the cake (reserve the rest for serving) and refrigerate. Whip the cream until stiff peaks form then spread over the cake. Decorate with chopped pistachios and dried rose petals. Serve the cake in squares and pour the remaining pistachio milk around the base to serve.