Hi, I am Kate. Today, we’re going to prepare pistachio saffron cream cake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little 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 popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Pistachio Saffron Cream Cake is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook 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:
- Prepare Cake
- Take 1 cup Maida/All-purpose flour
- Make ready 1/4 cup pistachio powder
- Prepare 1 cup sugar
- Take 100 gm butter
- Get 1/4 cup oil
- Prepare 1/2 cup milk
- Take 1/2 cup curd
- Take 1 tsp Almond pista essence
- Prepare 1 tsp green food colour
- Get 1 tsp baking powder
- Make ready 1/2 tsp baking soda
- Get 1/4 tsp salt
- Make ready 2 eggs
- Make ready Saffron frosting cream
- Make ready 1 cup whipping cream(35 % milk fat)
- Take 4 tbsp icing sugar
- Prepare 1 tsp saffron essence
- Get 1 tsp yellow food colour
- Prepare pinch Crushed saffron strands
- Get Saffron milk mixture
- Prepare 2 tsp condensed milk
- Make ready 3 tsp Saffron soaked in milk
- Prepare Decoration
- Make ready 2 tsp Dried rose petals
- Take 4 tsp Pistachio chopped
- Prepare 4 tsp Almond chopped
- Make ready pinch Saffron
Steps 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 is going to wrap it up for this distinctive dish pistachio saffron cream cake recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
