Go Back
+ servings
Print

Hot Milk Cake with saffron and Pistachios

Hot Milk Sponge Cake with Saffron(Zafran / Kesar) and Pistachios- recipe with eggs and without eggs included
Course Baking
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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

  • Mix the Flour,baking soda and powder and set aside
  • Heat the milk and butter till the temperature is just above what you would be comfortable touching.
  • Let the butter melt.Add the Saffron strands and vanilla.
  • In a Bowl beat or whisk together the eggs and sugar till the mixture turns pale and sugar is well incorporated.
  • 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.
  • Add in the flour mixture next and combine well.
  • Add in the pistachios.
  • Pour the batter in a prepared tin.
  • 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.

Notes

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