Has anyone succesfully made the Pistachio cake recipe out of the milk bar cook book? I have tried 3 times and it comes out really really moist to the point where you can squeeze it together into a ball that resembles the batter before it was ever baked. I emailed them at the restaurant and they said that I over baked (left it in the oven for 45 min) it the first time and to trust the recipe and leave it in the oven for only 22 minutes tops. I tried it two more times and same result. I am a chef not pastry but I do all right in the sweets dept. I think the recipe needs to be tweeked by removing a lot of the pistachio paste and adding a bit more flour. Appreciate any feedback.