Bakarwadi & Pistachio Milk Cake (egg free) by Carriecooksbest

Bakarwadi & Pistachio Milk Cake (egg free) by Carriecooksbest

Looking for a different sweet treat this festive season? Why not try this Bakarwadi & Pistachio Milk Cake, filled with gorgeous winter spices and flavours.

Created by one of our wonderful brand ambassadors Carrie, she had created a delicious milk cake recipe using our Bakarwadi snacks

Cake Ingredients
200g SR flour
100g golden granulated sugar
45g roasted pistachios blended to a powder
2 tablespoons crushed Bakarwadi
0.5 tsp cardamom powder
1.5 teaspoons vanilla paste
100 ml veg or sunflower oil
200ml semi skimmed milk
Pinch sea salt

Milk infusion
50ml condensed milk
100ml semi skimmed milk
Pinch of saffron

Cream topping
250ml double cream
Some agave syrup
1 teaspoon vanilla paste

Dry toppings
1 tbsp crushed roasted pistachios
1 tbsp Bakarwadi crushed & 6-8 whole ones


• Preheat your oven to 160deg C

• Line a 20cm round cake tin with baking paper

• In a large bowl add the pistachio powder, sugar, crushed Bakarwadi & cardamom. Stir to mix

• Now pour in the oil & vanilla paste, mix together with a spoon

• Add in the milk & fully incorporate it into the mix

• Sieve in the flour, stir everything together (you may need a whisk here to break up any lumps)

• Pour the cake mix into the tin & bake for 30 mins at 160 degrees then turn down to 150degrees for a further 20 minutes. Check it with a cocktail stick

• Now let the cake to cool for 20 minutes in the tin

• In a pan, heat your condensed milk & milk on a medium heat until it just starts to bubble. Take the pan off the heat & add a pinch of saffron, let it infuse while the mixture to cools down

• Once it’s cooled, poke all over the cake top with a cocktail stick, pour the milk infusion all over the cake. (It will seem a lot but will all absorb in eventually)

• Allow the cake to sit for 1 hour at room temperature, then cover with cling film & place in the fridge over night.

Next Day -
• With an electric mix, whip the double cream, agave & vanilla paste together ‘til thickened (add more or less agave to your liking) Whip just enough that it holds its shape & you can spread it like soft icing. You don’t want a butter topped cake!

• Spread the cream over the cake in a thick even layer

• Dot Bakarwadi biscuits around the edges & sprinkle over crushed pistachios & Bakarwadi biscuits

**Storage - fridge: 3 days, serve cold

Check out Carrie's other recipes and makes on her Instagram @carriecooksbest

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