Pistachio Cake with Mohallabieh Cream

Step 1

Adjust oven rack to middle position and preheat oven to 350℉. Butter cupcake pan or mini bundt pan.

Step 2

In a mini food processor, add panko, pistachio, baking powder, and cinnamon. Process until finely chopped, set aside.

Step 3

In the bowl of a stand mixer fitted with a whisk attachment, whisk eggs and sugar until thick and pale, about 5 minutes. The mixture should fall in a ribbon rather than a stream. Gently fold in nut mixture by hand. Add melted butter in a slow stream and fold into the batter with a rubber spatula.

Step 4

Divide batter into the prepared pan and bake until cake tester inserted into center of cakes comes out clean, about 25-30 minutes. Do not bake for long.

Step 5

Cool cake on wire rack for 10 minutes, remove cake from pan and set it on cooling rack.

Step 6

Dissolve cornflour in 1/4 cup of cold milk and keep aside.

Step 7

Combine together milk, cream, condensed milk and corn flour mixture in a heavy bottom pan and heat it on medium heat. Keep stirring till it gets smooth and little thick. Once it thickens add in the rose and orange blossom water. Turn off heat.

Step 8

Strain it through a strainer to remove any lumps that might have formed. I whipped mine with an electric beater for 2 minutes to get a satiny smooth cream. Forgot to click pics of these steps.

Step 9

Refrigerate for 4-5 hrs or overnight.

Step 10

If you are making in mini bundt pans, just pour in the cream in the center hole of the cake and sprinkle chopped pistachios.

Step 11

If you’re making in usual cupcake pan, scoop out some cake from the center and pour in the delicious Mohallabieh cream.