Hello, I am Jane. Today, I’m gonna show you how to prepare pistachio saffron cream cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pistachio Saffron Cream Cake Recipe
Pistachio Saffron Cream Cake is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Pistachio Saffron Cream Cake is something that I’ve loved my entire life. They’re nice and they look fantastic.
To be with this particular recipe, we must first prepare a few ingredients. You can have pistachio saffron cream cake using 28 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Pistachio Saffron Cream Cake:
- Make ready Cake
- Make ready 1 cup Maida/All-purpose flour
- Prepare 1/4 cup pistachio powder
- Get 1 cup sugar
- Get 100 gm butter
- Prepare 1/4 cup oil
- Get 1/2 cup milk
- Make ready 1/2 cup curd
- Get 1 tsp Almond pista essence
- Get 1 tsp green food colour
- Get 1 tsp baking powder
- Take 1/2 tsp baking soda
- Make ready 1/4 tsp salt
- Prepare 2 eggs
- Take Saffron frosting cream
- Make ready 1 cup whipping cream(35 % milk fat)
- Prepare 4 tbsp icing sugar
- Make ready 1 tsp saffron essence
- Make ready 1 tsp yellow food colour
- Take pinch Crushed saffron strands
- Make ready Saffron milk mixture
- Make ready 2 tsp condensed milk
- Take 3 tsp Saffron soaked in milk
- Make ready Decoration
- Take 2 tsp Dried rose petals
- Make ready 4 tsp Pistachio chopped
- Take 4 tsp Almond chopped
- Get pinch Saffron
Instructions to make Pistachio Saffron Cream Cake:
- Cake Preheat the oven to 180 C - Grease the baking tin with butter and place a parchment paper. - Sift the dry ingredients together in a separate bowl. - In a mixing bowl,cream the butter with sugar and then add oil.Beat in the egg and add all the other wet ingredients. - Add the dry ingredients to the wet mixture and mix gently using the cut and fold method. - Pour the batter to the cake tin and gently pat onto the surface to remove the air bubbles. - Bake for 40-45 mins.
- Frosting: - Keep the bowl and beater to be used for frosting in refrigerator for 2 hrs.Add heavy whipping cream,saffron essence, yellow food colour,crushed saffron and 4 tsp powdered sugar to the bowl and whisk or beat until soft,fluffy and stiff peaks are formed.
- Saffron milk Mixture: - Add saffron strands to warm milk and then add 2 tsp of condensed milk and mix well
- Cake assembly:. - Cut the cake into thin mini rectangles.Here I am making 2 layers for each mini cake. - Take a layer of cake, add the saffron milk mixture to make the cake moist and infuse the saffron flavour to the cake.Spread the frosting on one slice of the cake and then place another layer of cake and repeat the process. - Decorate the cake with pistachio, saffron strands and rose petals.
So that’s going to wrap this up for this special dish pistachio saffron cream cake recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
