Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mango saffron pistachio cake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Mango Saffron Pistachio Cake is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Mango Saffron Pistachio Cake is something which I have loved my whole life. They’re nice and they look fantastic.
So, raw pistachio mango cake with saffron is my first raw cake that I can actually call a cake. And it was fantastic, which is why I think it's really worth sharing this recipe. Mango pairs perfectly with pistachios and saffron, giving it a fantastic color and a hint of an exotic taste.
To begin with this recipe, we must prepare a few ingredients. You can have mango saffron pistachio cake using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mango Saffron Pistachio Cake:
- Take 1 cup All Purpose flour
- Prepare 1/2 cup Rava
- Make ready 1 tsp Baking powder
- Prepare 1/2 tsp Baking soda
- Prepare 1/4 tsp Salt
- Make ready 1 cup lukewarm Milk
- Take 3/4 cup Sugar powder
- Take 1/4 Veg oil
- Make ready 1 tsp Vanilla extract
- Prepare 1/2 cup Mango pulp
- Get A few Saffron strands
Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. Steep the saffron in a little boiling water. Blitz the pistachio nuts until as fine as possible. It has pistachios, saffron, and hints of cardamom to simulate the flavors of Kesar-pista (saffron-pistachio) kulfi and rasmalai.
Steps to make Mango Saffron Pistachio Cake:
- Take maida, suji, baking powder, baking soda and salt in a big bowl and mix well.
- Add powdered sugar, veg oil and milk.
- Mix well and make a lump free batter.
- Soak some saffron strands in 2 tsp milk.
- Add mango purée, vanilla extract and saffron milk in cake batter, mix well and transfer in greased cake pan with sprinkle chopped pistachios and almonds.
- Bake it on 200℃ for 30 minutes in OTG.
- Let it cool on wired rack and then remove cake from mould carefully.
It still tasted delicious; like a crusted rasmalai. Looks more like a 'Rangoli' (a traditional Indian design made with rangoli powder/salt/rice flour), than a 'cake' isn't it!!! This cake.was baked specially for a friend.who doesn't eat eggs and hence is egg less. This is such a luxurious cake! It's really light because of the extra egg whites and we flavour it with pistachios and saffron to make the ultimate three Spread whipped cream over the third layer and scatter with extra pistachios.
So that is going to wrap it up for this special food mango saffron pistachio cake recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
