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Pistachio Cake with Mohallabieh Cream

A flourless pistachio cake with a thick and fragrant mohallabieh cream oozing from the centre.



    For the pistachio cake

    • •2 cup Panko or regular bread crumbs
    • •1 cup pistachio whole and roasted
    • •2 teaspoons baking powder
    • •1/4 teaspoon ground cinnamon
    • •1 tsp rose water
    • •4 large eggs room temperature
    • •3/4 cup granulated sugar
    • •113 g unsalted butter melted and cooled slightly
    • •Pistachios toasted and ground, for decorating

    For mohallabieh cream

    • 250 mL milk
    • 200 g sweetened condensed milk
    • 150 ml whipping cream
    • 1 tsp orange blossom water
    • 1 tsp rose water
    • 2 1/2 tbsp cornflour



    • Adjust oven rack to middle position and preheat oven to 350℉. Butter cupcake pan or mini bundt pan.
    • In a mini food processor, add panko, pistachio, baking powder, and cinnamon. Process until finely chopped, set aside.
    • 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.
    • 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.
    • Cool cake on wire rack for 10 minutes, remove cake from pan and set it on cooling rack.

    To make mohallabieh cream

    • Dissolve cornflour in 1/4 cup of cold milk and keep aside.
    • 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.
    • 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.
    • Refrigerate for 4-5 hrs or overnight.


    • If you are making in mini bundt pans, just pour in the cream in the center hole of the cake and sprinkle chopped pistachios.
    • If you’re making in usual cupcake pan, scoop out some cake from the center and pour in the delicious Mohallabieh cream.


    * Do not overbake cake, as it will reduce the softness. I over baked one batch of the cakes a teeny bit more and it was a little hard. Just keep on checking.
    * Use large eggs. If you have small ones with you just use 5 eggs.
    * When serving, heat the cake a little bit and serve it with cold mohallabieh cream.