Pistachio Barfi Cake by @millsandbuns

58 min

8 servings

🍬

150 g

Caster sugar

🧈

100 g

Butter

🥣

70 g

Yogurt

🌹

5 ml

Rose extract

🫙

3

Cardamom pods

🌾

180 g

Flour

🫙

5 ml

Baking powder

🫙

2.5 ml

Baking soda

🥛

180 ml

Milk

🥜

120 g

Pistachios

🌰

60 g

Pistachio glaze

  1. Preheat

    Preheat the oven to 180°C (356°F). Line an 8 x 4 inch loaf pan with parchment paper, leaving an overhang for easy removal.

  2. Whisk
    • caster sugar
    • butter
    • yogurt

    Whisk the 150 g caster sugar, 100 g melted butter, and 70 g yogurt in a mixing bowl until smooth and combined.

  3. Stir
    • rose extract
    • green cardamom pods
    • Butter

    Stir 1 teaspoon rose extract and the crushed green cardamom pods into the wet mixture.

  4. Add
    • all-purpose flour

    Add half of the all-purpose flour, baking powder, and baking soda to the bowl. Fold gently until mostly incorporated.

  5. Fold
    • milk
    • all-purpose flour
    • Caster sugar

    Fold in half of the milk. Repeat with the remaining flour mixture and milk until no large pockets of flour remain; do not overmix.

  6. Fold
    • pistachios

    Fold 120 g chopped pistachios evenly through the batter. Scrape the batter into the lined loaf pan.

  7. Bake
    • pistachios for topping

    Scatter 15 g pistachios for topping over the batter. Bake for 35 to 40 minutes, until a skewer inserted in the center comes out clean.

  8. Cool

    Cool the cake in the pan for 15 minutes. Lift it onto a cooling rack and cool completely.

  9. Drizzle
    • pistachio glaze

    Drizzle the cooled loaf with pistachio glaze. Slice into 8 portions and serve.

Pistachio Barfi Cake by @millsandbuns

58 min

8 servings

🍬

150 g

Caster sugar

🧈

100 g

Butter

🥣

70 g

Yogurt

🌹

5 ml

Rose extract

🫙

3

Cardamom pods

🌾

180 g

Flour

🫙

5 ml

Baking powder

🫙

2.5 ml

Baking soda

🥛

180 ml

Milk

🥜

120 g

Pistachios

🌰

60 g

Pistachio glaze

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C (356°F). Line an 8 x 4 inch loaf pan with parchment paper, leaving an overhang for easy removal.

    🍳8 x 4 inch loaf pan
    📜parchment paper

  2. Step 2/9

    Whisk the 150 g caster sugar, 100 g melted butter, and 70 g yogurt in a mixing bowl until smooth and combined.

    🍬caster sugar
    🧈butter
    🥣yogurt
    🥣mixing bowl
    🥄whisk

  3. Step 3/9

    Stir 1 teaspoon rose extract and the crushed green cardamom pods into the wet mixture.

    🌹rose extract
    🫙green cardamom pods
    🥣mixing bowl
    🥄rubber spatula
    🥄measuring spoons

  4. Step 4/9

    Add half of the all-purpose flour, baking powder, and baking soda to the bowl. Fold gently until mostly incorporated.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🥣mixing bowl
    🥄rubber spatula

  5. Step 5/9

    Fold in half of the milk. Repeat with the remaining flour mixture and milk until no large pockets of flour remain; do not overmix.

    🥛milk
    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/9

    Fold 120 g chopped pistachios evenly through the batter. Scrape the batter into the lined loaf pan.

    🥜pistachios
    🥣mixing bowl
    🥄rubber spatula
    🍳8 x 4 inch loaf pan

  7. Step 7/9

    Scatter 15 g pistachios for topping over the batter. Bake for 35 to 40 minutes, until a skewer inserted in the center comes out clean.

    pistachios for topping
    🍳8 x 4 inch loaf pan
    🍢skewer

  8. Step 8/9

    Cool the cake in the pan for 15 minutes. Lift it onto a cooling rack and cool completely.

    🍳8 x 4 inch loaf pan
    📜parchment paper
    ✨cooling rack

  9. Step 9/9

    Drizzle the cooled loaf with pistachio glaze. Slice into 8 portions and serve.

    🌰pistachio glaze
    ✨cooling rack
    🥄rubber spatula

Composition

Ingredients

Types

Sweeteners, Dairy, Flavorings, Leavening agents, Nuts, Confectionery

Ingredients

Caster sugar, Butter, Yogurt, Rose extract, Cardamom pods, Flour, Baking powder, Baking soda, Milk, Pistachios, Pistachio glaze

Notes

Butter (melted), Cardamom pods (crushed, 2-3 pods), Pistachios (chopped, plus extra for topping), Pistachio glaze (for drizzling, no amount given)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

390 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 48g, Sugars: 29g, Total fat: 18g, Saturated fat: 7g, Fiber: 2.5g, Sodium: 180mg

Nutritional Information

Minerals

Calcium: 120mg, Iron: 1.8mg, Potassium: 210mg, Magnesium: 45mg

Vitamins

Vitamin A: 180mcg, Vitamin B6: 0.15mg, Vitamin E: 1.8mg

Preparation

Time Information

Preparation

20 minutes

Cooking

38 minutes

Overall

58 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, 8 x 4 inch loaf pan, parchment paper, measuring spoons, kitchen scale, cooling rack, skewer

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Diwali, Festive party, Tea time, Celebration, Gift giving

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Moist, Tender, Soft, Nutty, Crunchy

Flavors

Pistachio, Rose, Cardamom, Sweet, Buttery, Floral, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool and dry place,Keep away from direct sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving,Keep glazed cake covered), freezer : 2 months (Freeze individual slices,Wrap tightly in plastic wrap,Place wrapped slices in a freezer-safe container,Freeze without glaze when possible)