This rich and fragrant eggless saffron pistachio buttercream cake is perfect for festive dinners, for gifting and also if you have quintessential mithai lovers in your life!
There’s something about fusion cakes that hits home instantly. I love adding the desi Indian touch to my cakes and they have always been a hit not only with friends and family but also on the blog.
This is an eggless cake and has the most rich yet tender crumb topped with equally rich saffron buttercream. Even though the cake tastes good just as it is, I’d suggest you go an extra mile and make the buttercream too because it does elevate this saffron pistachio cake to another level.
So, let’s see what makes this cake special!
Saffron
It’s not the world’s most expensive spice for no reason! Saffron is just great to add that fragrant, slightly spicy unique flavour to your desserts. We’ve all had saffron milk at some point in our lives so this recipe takes you back to the same roots and rekindle your childhood memories.
Adding saffron strands to warm milk allows the flavours of saffron to infuse into the milk. It gives a subtle flavour to the crumb which is not too overpowering. With saffron, always remember, less is more.
Pistachios
Another traditional mithai essential – pistachios are a great combination in any Indian fusion cakes. It imparts a beautiful nutty flavour to the saffron pistachio cream cake. While I’ve added only pistachio powder for the batter, you could also add some slivered pistachios to the batter. I added some on top of the buttercream which makes the cake look really festive and adds a little variety to your bite. I also added some dried rose petals which is not necessary but definitely recommended.
See what I mean 
Honestly, this cake is a bomb of flavours ready to explode in every bite! 
So, let’s get to work and make our festive fusion saffron pistachio cream cake. To check out a quick video of the recipe, click here. If you make this cake, do share your photos with me. You can tag me on Instagram and share your experience/ any questions in the comments below. It’s always nice to hear from you guys! More festive recipes that you may like
- Eggless Mini-Gulab Jamun cakes
- Eggless Rose Pistachio cookies
- Eggless Masala Chai cake
- Eggless Thandai Panna-Cotta
- Eggless Thandai cake
Eggless Saffron Pistachio Cream Cake
Ingredients
- ¼ cup Milk, warm (60ml)
- ½ tsp Saffron Strands
- ¾ cup Yogurt (180g)
- ¾ cup Castor Sugar (150g)
- ½ cup Oil (120ml)
- 1+1/4 cup Refined Flour (175g)
- 1 tbsp Pistachio Powder
- 1 tsp Baking Powder
- ½ tsp Baking Soda
For Saffron Buttercream
- ⅔ cup Butter (150g)
- 1.5 cups Icing Sugar (180g)
- 1 tbsp Milk, warm (15ml)
- 8-10 strands Saffron
Instructions
- Preheat the oven to 180 degrees and grease a 7 inch pan with oil/ butter.
- Add the saffron to warm milk and keep aside.
- In a bowl, whisk yogurt, sugar, and oil. Add the saffron milk and mix it in.
- Add flour, pistachio powder, baking powder, and baking soda to the bowl and whisk everything just till you get a smooth batter. Do not over-mix the batter.
- Transfer to the prepared pan and bake for 30-35 minutes or till a toothpick inserted comes out clean.
- Let it cool and frost with the saffron buttercream
- Garnish with slivered pistachios, rose petals, and saffron strands.
For Saffron Buttercream
- Add the saffron to warm milk and keep aside.
- Whip the butter for 2-3 minutes until pale and fluffy. Start adding the icing sugar in batches. Alternate with the saffron milk. Continue to beat till you have a thick, glossy buttercream. Adjust the consistency as needed – add more sugar to make it firmer, or add more milk to make it a bit loose.
- Chill till needed. Frost over cooled cake.
