Pistachio Saffron Cream Cake

Name: Pistachio Saffron Cream Cake
Total time: 7200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Maida/All-purpose flour; 1/4 cup pistachio powder; 1 cup sugar; 100 gm butter; 1/4 cup oil; 1/2 cup milk; 1/2 cup curd; 1 tsp Almond pista essence; 1 tsp green food colour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 eggs; 1 cup whipping cream(35 % milk fat); 4 tbsp icing sugar; 1 tsp saffron essence; 1 tsp yellow food colour; pinch Crushed saffron strands; 2 tsp condensed milk; 3 tsp Saffron soaked in milk; 2 tsp Dried rose petals; 4 tsp Pistachio chopped; 4 tsp Almond chopped; pinch Saffron

Yum Cyclopedia @cook_29583001

India

#weekgreen

This is a very flavorful pista cake infused with saffron milk and topped with saffron cream frosting.I had recently made this cake on the occasion of new year. But hadn't recorded the preparation details during that time. I have just a few pictures of the cake.
So I recreated the same cake but in the form of mini cakes or pastries which can be served as individual desserts for any occasion.
First we need to make a pista loaf cake and then saffron cream frosting.
Note:
The same procedure (double measurements) was used to make pistachio cake in a round baking tin and topped with the same frosting.

#weekgreen

Yum Cyclopedia @cook_29583001

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Ingredients

2 hrs

2 servings

Cake
1 cupMaida/All-purpose flour
1/4 cuppistachio powder
1 cupsugar
100 gmbutter
1/4 cupoil
1/2 cupmilk
1/2 cupcurd
1 tspAlmond pista essence
1 tspgreen food colour
1 tspbaking powder
1/2 tspbaking soda
1/4 tspsalt
2eggs
Saffron frosting cream
1 cupwhipping cream(35 % milk fat)
4 tbspicing sugar
1 tspsaffron essence
1 tspyellow food colour
pinchCrushed saffron strands
Saffron milk mixture
2 tspcondensed milk
3 tspSaffron soaked in milk
Decoration
2 tspDried rose petals
4 tspPistachio chopped
4 tspAlmond chopped
pinchSaffron

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Steps

2 hrs

1

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.
2
3

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.
4

Saffron milk Mixture:
Add saffron strands to warm milk and then add 2 tsp of condensed milk and mix well
5

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.
6

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Yum Cyclopedia @cook_29583001

on April 07, 2021 16:47

India

I approach cooking with an emphasis on family-style meals and the tastiest ways to eat healthy together! I try to recreate the restaurant dishes in my kitchen with simple ingredients from my Kitchen. And yes, I will be sharing them all with you guys.Happy Cooking with me!