Ilhan Mohamed Abdi’s Somali chai tres leches cake

“This is my take on the classic Latin American dessert, but infused with Somali tea spices like cardamom, cinnamon and clove. That warmth completely transforms the milk mixture, and it’s one of those recipes I shared online that really took off,” says food writer Ilhan Mohamed Abdi. “So many people tried it and made it their own – which makes it feel all the more special to me. I usually keep it simple and use store-bought madeira cake, but doolsho [cardamom sponge cake] works beautifully too. It’s the kind of dessert you can prep the night before, and just before serving, pour over a little saved milk to freshen it up. Now, it’s become the thing people expect from me. The same way you’d expect tea and biscuits at someone’s house, my guests expect Somali tres leches. And truthfully, I enjoy making it every time.”

Ilhan Mohamed Abdi’s Somali chai tres leches cake

Ingredients
(Serves 8-10)

150ml milk
397g can condensed milk
350ml evaporated milk
2tsp Somali tea spice
24 Madeira cake slices (510g) or doolsho
500ml double (heavy) or whipping cream
100g icing (confectioners’) sugar
1tsp vanilla bean paste
100g crushed pistachios

Equipment: 
23 x 30-cm/9 x 12-inch baking dish

Method

1. Heat the milk, condensed milk and evaporated milk together with the Somali tea spice in a saucepan. Bring it to a gentle simmer, avoiding a boil to prevent the milk from splitting or burning – you just want small bubbles around the edges. Simmer for five to 10 minutes, then strain out the spices and set the milk mixture aside to cool.

2. Arrange the cake slices in the baking dish, arranging them in two layers if possible. As you lay down each layer, press it down gently to flatten slightly. Use a chopstick to poke holes all over the cake slices, ensuring you reach the bottom of the dish. Reserve 250ml of the milk mixture for serving, then pour the remaining cooled milk mixture over the cake, a little at a time, letting it soak in and settle before adding more.

3. In a separate bowl, whisk together the cream, icing sugar and vanilla until soft peaks form.

4. Spread the cream mixture evenly over the cake using a palette knife or metal spatula, then top with the crushed pistachios. Refrigerate for at least four hours to allow the cake to set.

5. When serving, pour a bit of the reserved milk mixture at the base of each slice.

The Ramadan Kitchen: Nourishing Recipes from Fast to Feast by Ilhan Mohamed Abdi is published in hardback by Pavilion Books. Photography by Haarala Hamilton. Available January 29.