Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, mango saffron pistachio cake. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mango Saffron Pistachio Cake is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Mango Saffron Pistachio Cake is something which I’ve loved my whole life. They are 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. This is one delicious cake, perfect for the summer!
To get started with this recipe, we have to prepare a few components. You can cook mango saffron pistachio cake using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mango Saffron Pistachio Cake:
- Prepare 1 cup All Purpose flour
- Make ready 1/2 cup Rava
- Prepare 1 tsp Baking powder
- Prepare 1/2 tsp Baking soda
- Get 1/4 tsp Salt
- Make ready 1 cup lukewarm Milk
- Prepare 3/4 cup Sugar powder
- Make ready 1/4 Veg oil
- Prepare 1 tsp Vanilla extract
- Take 1/2 cup Mango pulp
- Take 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. Now in kulfi mould put some sliced pistachios and almonds pour kulfi mixture.
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.
Blitz the pistachio nuts until as fine as possible. Now in kulfi mould put some sliced pistachios and almonds pour kulfi mixture. 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. The cake itself is a simple one-bowl mix whipped up in the food processor, but when baked in a decorative Bundt cake tin and infused with an almost fluorescent saffron syrup, it is one that will definitely Orange and pistachio bundt cake with saffron syrup (Alan Benson)Source: Alan Benson.
So that is going to wrap it up with this exceptional food mango saffron pistachio cake recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
