|Published||January 02, 2012||Cooking Time (mins)||1|
|Main Ingredient||Other||Preparation Time||15 mins|
|A nice recipe for vegetarians. - Serves 4 - 5 people|
Recipe of Eggless Saffron and pistachio cake
|baking powder ( leveled tsp)||2||Teaspoons|
|sugar ( can be adjusted to taste)||1||Cup|
|All purpose flour||1.5||Cup|
dry ingredients: seive the flour, baking powder and salt together. add finely ground green cardamom seeds and give a gentle stir to mix them Wet ingredients: take 2 table spoon of milk and add the saffron - microwave for 20 seconds or till it slightly boils warm the butter to room temperature and blend together with heavy cream and sugar. Add milk if it appears too thick on blending. Add the saffron-milk mixture to the butter mixture above now slowly add the wet ingredients to the dry ingredients till all the lumps clean out. Keep adding milk, just little at a time till perfect consistency is achieved. Pour mixture in buttered baking pan preferably round spread chopped pistachios and almonds on the top so that it covers the entire mixture. give the nuts a slight pat, just enough to set them in the mixture but not sink in. bake at 325 F for 1 hr. cool before de-moulding.