Mango Saffron Pistachio Cake
Mango Saffron Pistachio Cake

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, mango saffron pistachio cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Mango Saffron Pistachio Cake is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Mango Saffron Pistachio Cake is something which I have loved my entire life. They are nice and they look wonderful.

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 begin with this recipe, we have to first prepare a few ingredients. 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:
  1. Take 1 cup All Purpose flour
  2. Prepare 1/2 cup Rava
  3. Make ready 1 tsp Baking powder
  4. Take 1/2 tsp Baking soda
  5. Make ready 1/4 tsp Salt
  6. Prepare 1 cup lukewarm Milk
  7. Make ready 3/4 cup Sugar powder
  8. Take 1/4 Veg oil
  9. Prepare 1 tsp Vanilla extract
  10. Make ready 1/2 cup Mango pulp
  11. 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. Now in kulfi mould put some sliced pistachios and almonds pour kulfi mixture.

Steps to make Mango Saffron Pistachio Cake:
  1. Take maida, suji, baking powder, baking soda and salt in a big bowl and mix well.
  2. Add powdered sugar, veg oil and milk.
  3. Mix well and make a lump free batter.
  4. Soak some saffron strands in 2 tsp milk.
  5. 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.
  6. Bake it on 200℃ for 30 minutes in OTG.
  7. 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 this up with this special food mango saffron pistachio cake recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!