These light and fluffy cakes are definite crowd pleasers! They’re pretty much bite-sized and easy to grab using your hands.
1 cup flour
3/4 stick butter
200g condensed milk
1/2 cup ground pistachios (or more)
1/2 tsp baking powder
1/2 tsp baking soda
Chopped dates (to garnish)
Chopped pistachios (to garnish)
Grated zest of 1/2 orange
Juice of one orange
3 tbsp caster sugar
To make the cake:
Preheat the oven to 170C. Spray or butter some mini cupcake pans.
In a bowl, sift flour, baking powder and baking soda then set aside.
Beat the condensed milk and butter until blended and creamy.
Stir in 120ml of water then add the flour mixture and pistachios.
Spoon into the mini cupcake pan. Fill it only halfway.
Bake for around 15 minutes.
To make the syrup:
Pour the orange juice, zest and sugar in a saucepan and bring to a boil.
Simmer until the sauce thickens.
Drizzle a little of the orange syrup (just a little or else you won’t taste the pistachios).
Garnish with some chopped dates and pistachios.
– Text and photography by Arwa Lootah