This cake is simply the most sensational butter cake I have created. Everytime anyone gets a taste its an instant hit. The richness of the Pistachios coupled with the delicate saffron just melts in your mouth. I added a few gratings of freshly grated nutmeg to up the flavor ante, as a result…just trying being around while the cake bakes,the aroma will leave you salivating. The crust is made up of ground pistachio nuts and a little sugar,while caramelizes while baking making a great,crunchy crust.To me,this cake is perfect without any extra gilding,but feel free to decorate at will…maybe a little powdered sugar? your call.
Photograph by Rahul Mahtani
1 cup Buttermilk
1 tsp vanilla extract
1/2 tsp almond extract
1 tsp apple cider vinegar
good pinch saffron( I use Spanish saffron)
1 stick (1/2 cup ) unsalted butter,at room temperature
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
a few gratings fresh nutmeg
3/4 cup superfine sugar plus 2 tablespoons for topping
1/3 cup raw unsalted pistachio nuts ground
Grease a 9 inch cake pan.
Preheat oven to 350*F
Combine the ground pistachios with the 2 tablespoons of sugar. Sprinkle in the greased baking pan,swirl pan to coat evenly,set aside.
Remove 2 tablespoons of buttermilk from the 1 cup buttermilk. Place the 2 tablespoons buttermilk in a small microwave safe bowl and microwave to warm. Stir in the saffron. Set aside.
To the rest of the buttermilk,stir in the vinegar and both extracts. Set aside.
Combine the flour with the baking soda, baking powder, salt and nutmeg. Set aside.
Cream the butter and 3/4 cup sugar till light and fluffy.Alternate beating in the buttermilk mixture and the flour mixture.Just until combined. Stir in the saffron buttermilk mixture.
Scrape the bowl well to ensure everything is well mixed.
Pour into the prepared pistachio lined pan. Place in oven to bake between 25 to 30 minutes. Check doneness by inserting a toothpick in the center of the cake.
Remove from oven and allow to cool for 5 minutes before unmoulding and placing on a wire rack to cool completely.
Filed under: Desert, Dessert, Eggless, Vegetarian | Tagged: Eggless, eggless butter saffron cake, eggless cake with saffron and pistachio, eggless dessert cake, Eggless saffron cake with pistachio crust | Leave a Comment »
