Mango Saffron Pistachio Cake
Mango Saffron Pistachio Cake

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, mango saffron pistachio cake. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mango Saffron Pistachio Cake is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Mango Saffron Pistachio Cake is something that I have loved my whole life. They’re nice and they look wonderful.

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. Amazing, healthy and exotic Raw Mango Pistachio Cake with Saffron.

To get started with this recipe, we must first prepare a few ingredients. You can cook mango saffron pistachio cake using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Mango Saffron Pistachio Cake:
  1. Prepare 1 cup All Purpose flour
  2. Make ready 1/2 cup Rava
  3. Take 1 tsp Baking powder
  4. Make ready 1/2 tsp Baking soda
  5. Prepare 1/4 tsp Salt
  6. Get 1 cup lukewarm Milk
  7. Make ready 3/4 cup Sugar powder
  8. Prepare 1/4 Veg oil
  9. Get 1 tsp Vanilla extract
  10. Make ready 1/2 cup Mango pulp
  11. Get A few Saffron strands

Amazing, healthy and exotic Raw Mango Pistachio Cake with Saffron. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. Looks more like a 'Rangoli' (a traditional Indian design made with rangoli powder/salt/rice flour), than a 'cake' isn't it!!!

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.

Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. 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. How to Make Mango and Pistachio Opera. Beat whole eggs in a large bowl, and then add almond flour along with castor sugar and mix until just combined.

So that is going to wrap this up for this special food mango saffron pistachio cake recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s 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. Thanks again for reading. Go on get cooking!