Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mango saffron pistachio cake. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
In a large bowl, whisk together the yogurt, oil, sugar, baking soda, baking powder, apple cider vinegar and salt. Whisk in the flour until smooth, followed by the saffron and chopped pistachios. This eggless no bake mango mousse cake includes whipping cream and cream cheese as main ingredients to bring you the creamiest texture. Along with fresh mango pulp, saffron, cardamom and pistachio for super rich flavors!
Mango Saffron Pistachio Cake is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Mango Saffron Pistachio Cake is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook mango saffron pistachio cake using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mango Saffron Pistachio Cake:
- Get 1 cup All Purpose flour
- Prepare 1/2 cup Rava
- Prepare 1 tsp Baking powder
- Make ready 1/2 tsp Baking soda
- Prepare 1/4 tsp Salt
- Take 1 cup lukewarm Milk
- Take 3/4 cup Sugar powder
- Get 1/4 Veg oil
- Get 1 tsp Vanilla extract
- Get 1/2 cup Mango pulp
- Take A few Saffron strands
Position the racks in the upper and lower thirds of the oven. Line each pan with parchment, grease and flour the parchment, and set aside. Add the flour, baking powder, salt, and cardamom to a medium bowl and whisk to combine. In a large bowl, whisk together the strained yogurt and mango pulp until combined and the mixture becomes pale yellow.
Instructions to make Mango Saffron Pistachio Cake:
- Take maida, suji, baking powder, baking soda and salt in a big bowl and mix well.
- Add powdered sugar, veg oil and milk.
- Mix well and make a lump free batter.
- Soak some saffron strands in 2 tsp milk.
- 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.
- Bake it on 200℃ for 30 minutes in OTG.
- Let it cool on wired rack and then remove cake from mould carefully.
- Ready to serve and ENJOY!
Add the flour, baking powder, salt, and cardamom to a medium bowl and whisk to combine. In a large bowl, whisk together the strained yogurt and mango pulp until combined and the mixture becomes pale yellow. Into a mixer, add the cream cheese, sugar, eggs, thicken mango pulp, extracts and mix until all mixed. Remove from the oven and allow to cool. Decorate on top if preferred with ground pistachios, mango slices and pomegranates.
So that’s going to wrap it up for this special food mango saffron pistachio cake recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
