Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, mango saffron pistachio cake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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.

Mango Saffron Pistachio Cake is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Mango Saffron Pistachio Cake is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have 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. Make ready 1 cup All Purpose flour
2. Get 1/2 cup Rava
3. Make ready 1 tsp Baking powder
4. Make ready 1/2 tsp Baking soda
5. Take 1/4 tsp Salt
6. Prepare 1 cup lukewarm Milk
7. Take 3/4 cup Sugar powder
8. Get 1/4 Veg oil
9. Get 1 tsp Vanilla extract
10. Get 1/2 cup Mango pulp
11. Make ready 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. It has pistachios, saffron, and hints of cardamom to simulate the flavors of Kesar-pista (saffron-pistachio) kulfi and rasmalai.

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.

It still tasted delicious; like a crusted rasmalai. 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. This is such a luxurious cake! It's really light because of the extra egg whites and we flavour it with pistachios and saffron to make the ultimate three Spread whipped cream over the third layer and scatter with extra pistachios.

So that is going to wrap this up with this exceptional food mango saffron pistachio cake recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!