If you love cardamom, turmeric, pistachio in your dessert, give this golden milk pistachio sheet cake a go. The light and airy golden milk cake is soaked in reduced, sweetened milk, frosted with pistachio white chocolate frosting and chilled before serving.
I almost did a pumpkin recipe for Diwali and then I was like – ok that is wayyyy too Canadian! Lol.
I have been dreaming up this golden milk cake with pistachio frosting in one form or the other ever since I made the golden milk cake at the beginning of this year. I love this cake because it is so warm, lightly spiced, super light, super easy to make and it has such a bright and sunny color (something we desperately need since Toronto has been covered in gray all of last week)
Although I had the cake down, the pistachio white chocolate frosting was a different story. I looked for it online and couldn’t find anything so I winged it by experimented with a miniscule quantity because who can afford to waste precious pistachios right! And it turned out so good! Those are the happy, dancing, insta-worthy days in the kitchen you guys. Let’s not speak right now about the meltdown days, because that deserves a separate post and a boozy dessert to go along.
Why is this dessert more Diwali appropriate? Well it is a bright yellow color like so many Indian sweets (due to the use of saffron). It has cardamom, reduced milk and pistachios! All the things that remind me of Indian sweets. Only thing missing is saffron because I cannot justify using such an expensive ingredient when I don’t love it. Well, all in all maybe it’s a stretch calling this a Diwali dessert, and if you are not convinced you can check out my Diwali dessert recipe from last year.
This one is definitely not as sweet as I remember a lot of Store-bought Indian sweets to be. However, my Mom recently informed me that our local sweet vendors are now using much lesser sugar in the desserts so that means I can eat more when I go home!
- You can substitute sweetened condensed milk instead of reduced milk to drizzle on the cake. Simply warm up some condensed milk and regular for a few seconds and pour it onto the warm cake.
- If you feel fancy and if you love saffron, perhaps add some of it in the above-mentioned milk soak? I haven’t tried it, so if you try it, let me know how it turns out!
- Please do not use skim milk for this cake. There is not much butter so it needs the fat from the milk.
- It is important to use roasted pistachios. If you have raw pistachios, toast them on a dry frypan till fragrant and starting to turn brown. You can also do this in the oven at 350F for 6-8 mins.
Golden Milk Pistachio Sheet Cake
Ingredients – 8inch cake – 16 pieces
For the Turmeric Sheet Cake
1 cup (128g) all purpose flour
1 tsp baking powder
2 large eggs, room temperature
1 cup (200g) granulated sugar
¼ cup (½ stick) butter
½ cup full-fat milk
¼ tsp turmeric
1/8 tsp cinnamon
1/8 tsp cardamom
small pinch of pepper
½ tsp salt
For the Milk Drizzle
2 cups full-fat milk
¼ cup granulated sugar
pinch of cardamom (optional)
saffron strands (optional)
For the Pistachio White Chocolate Frosting
¼ cup roasted, unsalted pistachios
pinch of salt
1/3 cup(50g) white chocolate – chopped to small pieces
1/3 cup (75ml) whipping cream
¼ cup (50ml) whipping cream
1/4 cup icing sugar
Bake the Turmeric Sheet Cake
- Preheat oven to 350F. Adjust oven racks in the lower third of the oven. Line the bottom of an 8inch square pan with parchment paper. Grease the sides.
- Sift flour and whisk together with baking powder. Set aside.
- Beat eggs and sugar together at medium-high speed until pale, fluffy and tripled in volume. Mine took around 6 minutes.
- In the meantime, cut butter into small pieces and heat in a medium saucepan over medium heat. When the butter is almost melted, add the milk, turmeric, cinnamon, cardamom, pepper, salt, whisk well and heat to scalding point. Do Not boil. Ensure all the butter has melted.
- Reduce speed of the mixer to low and add the flour mixture alternating with hot milk mixture till fully incorporated. Keep saucepan aside to make milk drizzle.
- Pour into prepared pan bake for around 35-40 mins till skewer inserted comes out clean. If the surface is browning too quickly, just lay a square of aluminum foil over the cake. Check before the 35min mark. This cake can quickly get overbaked and dry keep a close watch.
- Take out from oven, poke holes with a fork and drizzle evenly with the reduced milk. Use pastry brush to make sure the milk spreads evenly all over the cake. Cover gently with aluminum foil and let cool completely.
Make the Milk drizzle
- Heat milk in the same saucepan that was used for the golden milk. Bring to boil, reduce heat to medium high and let milk cook down to half. Add the sugar and keep reducing till you have ½ cup milk. Add cardamom and saffron if using. This should take almost the same time as the cake. Pour the hot mixture over the cake once it is out of the oven.
Note – Alternately use ½ cup warmed sweetened condensed milk mixed with some regular milk to loosen it.
Whip up the Pistachio White Chocolate Frosting
- In a coffee grinder, blitz the roasted pistachios and pinch of salt to a paste. Add 2 – 4 tbsp whipping cream from the 1/3 cup, to make the grinding process easier. Set aside
- Place the white chocolate in a heatproof bowl.
- Heat 1/3 cup of whipping cream till very hot and pour over the white chocolate. Cover and let sit for half a minute. Then stir with a spatula till smooth.
- Add pistachio paste to the melted white chocolate and fold till smooth.
- Whip up the remaining whipping cream till soft peaks form. Add the icing sugar and keep whipping till stiff peaks form. Fold into the pistachio – white chocolate mixture till smooth.
- Spread onto chilled cake with an offset spatula. Serve chilled or at room temperature.