Saffron Tart Cake – A Delightful Eggless Treat

If you love desserts that are rich in flavor and visually stunning, this Saffron Tart Cake is just the recipe for you! Infused with the luxurious aroma of saffron and the crunch of pistachios, this eggless delight is perfectly complemented by a creamy filling and fresh mangoes. The result? A dessert that’s as indulgent as it is beautiful!

Why You’ll Love This Saffron Tart Cake

• Eggless & Moist – Thanks to buttermilk, ghee, and saffron, this cake is incredibly soft and flavorful.
• A Perfect Fusion of Flavors – Saffron, pistachios, and mangoes come together for a delectable taste experience.
• Easy Yet Impressive – Simple to make but looks like a showstopper!

Ingredients

For the Tart Cake:

• 210g buttermilk
• 35g oil
• 15g clarified butter/ghee
• Generous pinch of saffron
• 2 tbsp finely chopped pistachios
• 100g castor sugar
• 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp apple cider vinegar
• Pinch of salt
• 50g wholewheat flour (aata)
• 115g plain flour (maida)

For the Saffron Milk:

• Generous pinch of saffron
• 100ml milk
• 1 tsp sugar (Steep overnight for the best flavor)

For the Cream Filling:

• 100g cream (25% fat)
• 1 tsp agar agar
• 50g white couverture chocolate, chopped
• 100g cream cheese, softened

For Topping:

• 100g freshly diced mango
• Chopped pistachios
• Fresh rose petals
• Mint leaves

Instructions

Step 1: Bake the Tart Cake

1. Preheat the oven to 180°C and lightly grease an 8” loose-bottom flan tin.
2. In a large bowl, whisk together all the ingredients for the cake until smooth.
3. Pour the batter into the prepared tin and tap on the counter to level it.
4. Bake for 30 minutes or until a tester comes out clean.
5. Allow the cake to cool completely before demolding. Place it upside-down on a serving platter.

Step 2: Prepare the Cream Filling

1. In a saucepan, whisk together the cream and agar agar until smooth.
2. Simmer over low heat for 2-3 minutes, stirring frequently to activate the agar agar.
3. Pour the hot mixture over the chopped white chocolate and let it sit until melted.
4. Whisk until smooth. If needed, place the bowl over warm water to help the melting process.
5. Just before using, whisk in the softened cream cheese. Adjust sweetness if needed.

Step 3: Assemble the Cake

1. Moisten the cooled cake with the saffron-infused milk.
2. Fill the cake’s indent with freshly diced mangoes.
3. Pour the cream filling over the mango layer.
4. Refrigerate overnight to allow the cream to set.

Step 4: Garnish & Serve

1. Decorate the cake with chopped pistachios, more diced mangoes, fresh rose petals, and mint leaves.
2. Slice and enjoy this rich, flavorful saffron tart cake!

Final Thoughts

This Saffron Tart Cake is a true masterpiece of textures and flavors, making it the perfect dessert for special occasions or when you just want to treat yourself. Give it a try and enjoy a delightful fusion of saffron, mango, and pistachio in every bite!

Recipe By CraveWave Kitchen

Course: Cake Cusine: International Difficulty: : Medium

Servings

8 minutes

Preparing Time

20 minutes

Cooking Time

30 minutes

Calories

300 per Serving kcal

INGREDIENTS

1. For the Tart Cake:

2. 210g buttermilk

3. 35g oil

4. 15g clarified butter/ghee

5. Generous pinch of saffron

6. 2 tbsp finely chopped pistachios

7. 100g castor sugar

8. 1/2 tsp baking soda

9. 3/4 tsp baking powder

10. 1 tsp apple cider vinegar

11. Pinch of salt

12. 50g wholewheat flour (aata)

13. 115g plain flour (maida)

14. For the Saffron Milk:

15. Generous pinch of saffron

16. 100ml milk

17. 1 tsp sugar (Steep overnight for the best flavor)

18. For the Cream Filling:

19. 100g cream (25% fat)

20. 1 tsp agar agar

21. 50g white couverture chocolate, chopped

22. 100g cream cheese, softened

23. For Topping:

24. 100g freshly diced mango

25. Chopped pistachios

26. Fresh rose petals

27. Mint leaves

DIRECTION

1. Bake the Tart Cake Preheat the oven to 180°C and lightly grease an 8” loose-bottom flan tin. In a large bowl, whisk together all the ingredients for the cake until smooth. Pour the batter into the prepared tin and tap on the counter to level it. Bake for 30 minutes or until a tester comes out clean. Allow the cake to cool completely before demolding. Place it upside-down on a serving platter.

2. Prepare the Cream Filling In a saucepan, whisk together the cream and agar agar until smooth. Simmer over low heat for 2-3 minutes, stirring frequently to activate the agar agar. Pour the hot mixture over the chopped white chocolate and let it sit until melted. Whisk until smooth. If needed, place the bowl over warm water to help the melting process. Just before using, whisk in the softened cream cheese. Adjust sweetness if needed.

3. Assemble the Cake Moisten the cooled cake with the saffron-infused milk. Fill the cake’s indent with freshly diced mangoes. Pour the cream filling over the mango layer. Refrigerate overnight to allow the cream to set.

4. Garnish & Serve Decorate the cake with chopped pistachios, more diced mangoes, fresh rose petals, and mint leaves. Slice and enjoy this rich, flavorful saffron tart cake!

NOTES