Inspired by Ottoman palace cuisine, this mastic-scented cake is made by pouring a pudding mixture over soft cake batter and baking it. It is topped with toasted pistachios.
Beat the eggs and sugar, then add the cooking oil and mix. Add the all-purpose flour, baking powder, and mastic powder. Mix until smooth, then pour into a greased baking dish.
Combine the milk, cornstarch, and sugar in a saucepan. Cook on the stovetop, stirring constantly, until slightly thickened.
Slowly pour the cooled pudding over the cake batter. Bake in an oven preheated to 175°C / 345°F for 35 to 40 minutes, until golden on top.
Once the cake has cooled completely, slice it and sprinkle the toasted pistachios on top.
When crushing the mastic, pound it with a few drops of sugar; without sugar, it can stick together because of moisture in the air. Contains gluten (flour), milk, eggs, and tree nuts (pistachios).
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