Pistachio Milk Cake

In a large mixing bowl, combine the eggs, sugar, vanilla extract, orange blossom, yogurt, and oil. Whisk on medium speed until the mixture has doubled in volume and is mousse-like in texture.

In another bowl, mix the flour and baking powder. Add the flour mixture to the egg mixture and gently fold it in.Add the crushed pistachios and mix well, being careful not to knock out too much air.

Pour the batter into the prepared tin and bake in the preheated oven at 170 °C for 40 minutes.

Mix the evaporated milk, Nestlé® Sweetened Condensed Milk and crushed pistachios for the soaking liquid.

Allow the cake to cool for 5 minutes after removing it from the oven. Pierce little holes all over the top of the cake using a small knife or skewer.

Pour one-third of the soaking liquid over the top, allowing it to soak in completely before repeating with another third (this could take 5-8 minutes).

Continue to soak the cake gently and stop when it appears that it will not absorb any more liquid. When the cake has completely cooled, take it from the pan and place it on a serving plate or platter.

Whisk the double cream and icing sugar together until soft peaks form. Fold in the crushed pistachios. Spread the cream on top of the cake.