Kardelen Tatlısı - Pistachio & Coconut Milk Cake

Merhaba! I came across this recipe during my recent travels to Istanbul.

Turkey is well-known and loved for its desserts.

Baklava, Sütlaç, Künefe, Tavuk Göğsü (“chicken pudding” - does taste much better than it sounds!) … the list goes on. It’s basically dessert heaven over there.

Though, some of those can be pretty sweet and heavy. So, over the years new trends have emerged to give these classics a modern twist.

This refreshing cake is one of them. I like to call it a “baklava-inspired cake”.

The cake is soaked in milk (a lot!) which makes it super moist. In combination with the pudding filling and the coconut & pistachios, it makes for an ideal summer cake.

Happy Baking and afiyet olsun! (Enjoy!)

PS. The name translates to “snowdrop dessert”, which I think fits perfectly.

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Ingredients

For the cake

4 eggs

90g sugar

120g flour

4 tsp baking powder

vanilla essence

For the pudding

1l milk

100ml double cream

140g sugar

3 tbsp cornflour

3 tbsp flour

60g white chocolate

vanilla essence

For the soak

400ml milk

100ml double cream

For the filling & decoration

200g pistachios (chopped)

Desiccated coconut

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Method

1. Preheat the oven to 175°C (fan) and line the base of a 9” square tin.

Cake

1. In a bowl - beat the eggs with the sugar until airy and light in colour.

2. Add in the flour, baking powder and vanilla essence (to taste).

3. Pour the batter into the tin and bake for about 25min or until golden on top.

4. Leave to cool on a wire rack.

Pudding

1. In a medium-sized pan - combine the milk, double cream, sugar, cornflour and flour and bring to a boil. Make sure to stir constantly.

2. When the mixture has thickened up, remove from the stove.

3. Add in the white chocolate and vanilla essence (to taste) and keep stirring until well incorporated.

4. Set aside to cool.

To assemble

1. Take the cake out of the tin.

2. Split the cake into two layers, using a cake leveller or large knife

3. Put one of the layers back in the tin.

4. Mix the milk and double cream for the soaking.

5. Pour half of the soak over the cake.

6. Spread half of the pudding on top of it.

7. Sprinkle the pistachios on top.

8. Place the second cake layer on top.

9. Pour the second half of the soak over.

10. Spread the remaining pudding on top, creating an even surface.

11. Finish off with the coconut, be generous!

12. Chill the cake in the fridge. Preferably overnight or at least for 3-4 hours before serving it.