Description
A delightful and aromatic Saffron Pistachio Milk Cake that combines the richness of milk and butter with the exotic flavors of saffron and cardamom, topped with crunchy pistachios.
Ingredients
Scale
- 2 cups whole milk
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon saffron threads
- 1/2 cup pistachios, chopped
- 1 teaspoon vanilla extract
- 1/4 cup water
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
- In a small bowl, soak the saffron threads in 1/4 cup of warm water for about 10 minutes to release their color and flavor.
- In a large mixing bowl, combine the whole milk, sugar, and melted butter. Whisk until the sugar is dissolved.
- Add the flour, baking powder, salt, ground cardamom, and saffron water (including the threads) to the milk mixture. Stir until just combined, being careful not to overmix.
- Gently fold in the chopped pistachios and vanilla extract.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- For a richer flavor, consider adding a layer of whipped cream on top before serving.
- You can substitute almonds for pistachios for a different nutty taste.
- For a more decadent dessert, drizzle with honey or a light syrup made from sugar and water infused with cardamom.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 36g
- Sodium: Not specified
- Fat: 12g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 36g
- Fiber: Not specified
- Protein: 6g
- Cholesterol: Not specified