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Pistachio Tres Leches Cake

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Course Dessert

Ingredients
  

For the Cake:

  • 1 cup shelled pistachios
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

For the Milk Mixture:

  • 1 cup coconut milk
  • 1 cup sweetened condensed milk
  • 1 cup almond milk or regular milk
  • 1/2 teaspoon ground cardamom optional

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped pistachios for garnish

Instructions
 

Preheat and Prepare:

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9x13-inch baking pan.

Make the Cake:

  • Finely grind the pistachios in a food processor until they are a coarse powder.
  • In a medium bowl, whisk together the ground pistachios, flour, baking powder, and salt.
  • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  • Gradually add the flour mixture to the butter mixture, alternating with the 1/2 cup of milk. Begin and end with the flour mixture.
  • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for about 10 minutes.

Prepare the Milk Mixture:

  • In a medium bowl, whisk together the coconut milk, sweetened condensed milk, and almond milk (or regular milk). Stir in the ground cardamom if using.
  • Poke holes all over the top of the cake using a fork or a skewer.
  • Slowly pour the milk mixture over the cake, making sure it soaks in. You might need to do this in batches, letting the cake absorb the milk before adding more.
  • Cover the cake and refrigerate for at least 4 hours, or overnight for best results.

Make the Whipped Cream Topping:

  • In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
  • Spread the whipped cream evenly over the chilled cake.

Garnish and Serve:

  • Sprinkle the chopped pistachios over the top.
  • Cut into squares and serve.