Kesar pista cake (saffron pistachio whole wheat cake)

healthy whole wheat kesar pista cake

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I have been very irregular in posting recipes. Totally caught up with my personal life, hoping things would be normal soon, I doubt though.. No harm in hoping right ๐Ÿ˜Š

Today I’m posting this recipe of delicious and simple kesar pista cake.

Generally Bengalis do not use much of saffron in cooking or in desserts that’s what I’ve grown up seeing in my home. Even I didn’t experiment with saffron nor did I ever buy saffron. I had tasted saffron in biriyani and desserts in restaurants and always wanted to try to cook with it but I just didn’t make an attempt. I finally purchased saffron and posting my first recipe with saffron with this delicious Kesar pista cake.

Do have a look at my other simple and healthy tea cake recipes wheat and jowar tutti frutti cake , coconut Orange and cranberry cake, banana bread.

Ingredients

Method

  1. Soak the saffron in warm milk for 20-30 minutes.
  2. Seive the wheat flour with baking powder for 5-6 times.
  3. Dry roast the cardamom for a minute and grind it with the cane sugar.
  4. Beat the eggs with hand blender on high speed for 3-4 minutes till it’s light and fluffy. Add the sugar and beat for another 4 minutes until it’s creamy.
  5. Add oil, saffron infused milk and beat for a few seconds for everything to blend well.
  6. Take a rubber spatula and fold in the whole wheat flour in batches until well combined. If the batter feels dry use little warm milk to adjust the batter consistency.
  7. Pour it into a parchment lined 6 inch round or square baking tin. I baked in a Bundt pan of 9 inch . Throw in the sliced pistachios.
  8. Bake in a preheated oven at 180 degrees for 30-35 minutes or until skewer inserted comes out clean.
  9. Keep the cake in the tin for 5 minutes and then demould and cool on a wire rack.
  10. Allow it to cool down for atleast 1 hour before cutting.

Notes

  • I recently found out that roasting the cardamon enhances it’s flavour and you don’t even have to throw away the skin. Grind it with the skin for that amazing flavor. I ground it with the sugar in this recipe but you can dry roast large quantities of cardamom, store it and use it whenever a recipe calls for cardamom powder.
  • If you are baking in a Bundt pan you have to grease it well with butter or oil using a brush and then dust with flour. This will ensure clean demoulding of the cake.
  • You can use almonds instead of pistachios as well or both of them.
  • Store in an airtight container. This stays good outside refrigerator for 2-3 days in a dry to semi dry cool weather. In a humid climate it is better to refrigerate it after one day.
  • Cling wrap and refrigerate to retain its moistness. Slice the cake only before consuming. Microwave it for 10-12 seconds before eating, this will make it fresh.

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