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Eggless Saffron And Pistachio Cake

Eggless Saffron and pistachio cake
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Eggless Saffron And Pistachio Cake Recipe, How To Make Eggless Saffron And Pistachio Cake Recipe

A nice recipe for vegetarians. - Serves 4 - 5 people

About Recipe

How to make Eggless Saffron and pistachio cake

(1 ratings)
0 reviews so far
Prep time
15 mins
Cook time
1 mins
Total time
16 mins
Eggless Saffron and pistachio cake
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 02, 2016

Ingredients used in Eggless Saffron and pistachio cake
• Salt - 1/3 teaspoons.
• Baking powder ( leveled tsp) - 2 teaspoons.
• Milk - 0.75 cup.
• Green cardamom - 6 numbers.
• Heavy cream - 0.75 cup.
• Butter - 0.5 stricks.
• Sugar ( can be adjusted to taste) - 1 cup.
• All purpose flour - 1.5 cup.
• Chopped pistachios - 0.5 cup.
• Chopped almonds - 0.25 cup.
• Saffron - 2 pinch.

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.

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