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Eggless Saffron Pistachio Cream Cake

Rich and fragrant saffron and pistachio flavoured cake topped with dollops of smooth and lush saffron butter cream.
Makes: One 7-inch cake
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients

  • ¼ cup Milk, warm
  • ½ tsp Saffron Strands
  • ¾ cup Yogurt
  • ¾ cup Castor Sugar
  • ½ cup Oil
  • 1+1/4 cup Refined Flour
  • 1 tbsp Pistachio Powder
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda

For Saffron Buttercream

  • ⅔ cup Butter
  • 1.5 cups Icing Sugar
  • 1 tbsp Milk, warm
  • 8-10 strands Saffron

Instructions

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.

Notes

For measurement conversions, refer to the measurement conversion guide here.