Three-milks cake

Made with three different types of milk, this gorgeous butter cake is sure to wow a crowd.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 20.5cm x 11cm (base) glass or ceramic ovenproof loaf pan (see note). Line base and sides with baking paper, allowing a 2cm overhang at both long ends.

Step 2

Step 2 Using an electric mixer, beat butter, sugar and vanilla in a large bowl on medium-high speed until pale and creamy.

Step 3

Step 3 Add egg yolks in 2 batches, scraping down sides of bowl and beating well between additions. Wash and dry beaters. Beat eggwhites in a clean bowl on high speed until soft peaks form.

Step 4

Step 4 Add half the flour to butter mixture. Stir gently to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Fold in eggwhites.

Step 5

Step 5 Spread mixture into prepared pan. Smooth surface. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean (cover cake loosely with foil if over-browning during cooking).

Step 6

Step 6 Make glaze: Combine milks and rum (if using) in a jug. Using a skewer or fork, pierce warm cake all over. Slowly pour glaze over so it soaks into cake. Cool at room temperature for 30 minutes. Refrigerate, covered, for 4 hours or overnight.

Step 7

Remove cake from pan. Spread cream over cake. Top with pineapple and pistachios. Serve.