CAMEL MILK PISTACHIO CAKE



A time for family gatherings and celebrations, November 18th commemorates the 369th anniversary of independence from Portugal.

This day also represents the National Day since Qaboos bin Said al Said’s rise to the throne of the Sultanate, as well as his birthday. During this trifecta of a holiday, you’ll see the red, white, and green of Oman’s flag waving freely. These colors have come to represent the geography of Oman in green, the Imamate leaders of the past in white, and the Sultanate itself in red.

Hence raised the toast in celebration of Sultanate’s big day by making a camel milk pistachio cake, keeping the colours of the Omani flag in mind. The cake was absolutely divine with a super soft texture, and drool-worthy, delicious cream cheese frosting.

 

SERVES: 10-12 servings

PREP TIME: 10 minutes

BAKING TIME: 20 minutes



INGREDIENTS

  • 1 cup unsalted pistachios, shelled

  • 1 1/3 cup all purpose flour

  • 1 cup granulated sugar

  • 1 1/4 tsp baking powder

  • 1/2 tsp baking soda

  • 3/4 tsp salt

  • 1/2 cup butter, room temperature

  • 3 egg whites, room temperature

  • 2 tbsp full cream labneh, room temperature

  • 1/4 cup full fat Laban (buttermilk), room temperature

  • 3/4 cup whole camel milk, room temperature

  • 1 1/4 tsp pure vanilla extract

  • 3/4 tsp almond extract

  • 1-2 drops of green food colouring (optional)

For Cream Cheese Frosting:

  • 8 oz cream cheese (Philadelphia slab), room temperature

  • 185g butter, room temperature