Hot Milk Cake with Saffron and Pistachios

Today I present to you the most beautiful & crumbly Cake with Saffron and Pistachios.This cake is an amalgamation of the Indian flavours with the classic butter cake.It reminds me of the badam milk I have had in old delhi which has very similar flavours – Saffron/Kesar, Almonds, Pistachios, Milk and Sugar.

The other day one of my friends was explaining to a stranger the kind of food I cook and he was a little perplexed.

How would you describe what I make and post on this blog?A little cake,a little curry and a little love?A little Indian,a little Italian and maybe some asian?

I think the best way my blog can be described is my personal food expression.I post what I make and eat.There are times when I want to eat healthy and there are times I want to indulge.There are times I crave food that I grew up with and there are times I want to experiment and try to replicate something I ate in one of my travels.

I don’t have a food type.I don’t want to be typecasted into a group.I want to experience it all.I want to have the satvikk(pure) ghee pooris AND caviar,I want to eat soba noodles AND lasagna,I want to eat cheesecake AND bunny Chow.Why should i have to choose?

The method of baking of this Cake with Saffron and Pistachios is sort of similar to my chocolate cake where the liquid ingredients are heated before incorporating in the dry ingredients.It’s neither the creaming nor the one bowl method.

The cake is very soft and fluffy.You can see that in the picture below.It’s definitely a recipe to be earmarked and tried again and again with different flavourings.The recipe calls for eggs but you can substitute the eggs with 1/3 cup yogurt instead.

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Hot Milk Cake with saffron and Pistachios

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Hot Milk Sponge Cake with Saffron(Zafran / Kesar) and Pistachios- recipe with eggs and without eggs included

Course: Baking

Servings: 1 /2 kg cake

Author: Foodcow

Ingredients

• 1 1/2 Cups All purpose Flour /Maida
• 1 1/2 Tsp Baking Powder
• Pinch Baking Soda
• 2 Eggs or 1/3 cup Yohurt
• 1 Cup Granulated Sugar I prefer Parys
• 3/4 Cup Milk
• 1/4 Cup Butter
• 1 tsp Vanilla Essence
• 1/2 tsp Almond Essence
• 1/4 cup Chopped Pistachios
• 1 tsp Saffron strands

Instructions

1. Mix the Flour,baking soda and powder and set aside
2. Heat the milk and butter till the temperature is just above what you would be comfortable touching.
3. Let the butter melt.Add the Saffron strands and vanilla.
4. In a Bowl beat or whisk together the eggs and sugar till the mixture turns pale and sugar is well incorporated.
5. Add the hot milk mixture to the butter mixture slowly(trickle it in).Make sure the milk is not too hot or boiling as it would curdle the eggs.Mix well.
6. Add in the flour mixture next and combine well.
7. Add in the pistachios.
8. Pour the batter in a prepared tin.
9. Bake for 30-40 minutes at 180 degrees or till the skewer comes out clean.If the cake seems to be browning too much but is uncooked from inside cover it with aluminium foil and continue baking for another 5-10 minutes.

Recipe Notes

The cake batter is thinner than regular cake.
Never boil the milk and butter.

More such Indian inspired cakes

Summertime Fresh Mango Cake- Eggless

Coconut Cake with Banana Curd

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