Name: Saffron yoghurt cake with cashew-lemon cream frosting recipe by Ruchi Bhatia at BetterButter
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10
Ingredients: 1 cup caster sugar; 1 tea spoon. cardamom powder; 4 eggs; 1 cup cooking oil; 3/4 cup thick yogurt; 2 cups plain flour, sieved; 2 teaspoons baking powder; 4 teaspoons dissolved saffron; Cashew lemon cream; 1 cup raw cashew, soaked for at least four hours; 1 tbsp lemon Juice; 2 tbsp water; 2 tbsp honey; 2 tbsp fresh cream

ABOUT Saffron yoghurt cake with cashew-lemon cream frosting RECIPE

Very rich and unique recipe with lots of rich flavors. It can be made on any occasion and will be liked by all the age groups.

Recipe Tags

Festive Fun
Valentine's Day
Non-veg
Easy
Middle Eastern
Baking
Dessert

Ingredients Serving: 10

1 cup caster sugar
1 tea spoon. cardamom powder
4 eggs
1 cup cooking oil
3/4 cup thick yogurt
2 cups plain flour, sieved
2 teaspoons baking powder
4 teaspoons dissolved saffron
Cashew lemon cream
1 cup raw cashew, soaked for at least four hours
1 tbsp lemon Juice
2 tbsp water
2 tbsp honey
2 tbsp fresh cream

Instructions

Beat caster sugar and eggs for 5 minutes or until leaves a trail.
Add oil, yogurt, crushed cardamom and saffron. Beat for few seconds to mix.
Sieve flour and baking powder over the cake batter slowly and fold in with a spatula
Bake at 160 C for 45 minutes (or until slightly springy to touch).
Cool in the tin
Cut the cake in slice and apply cashew cream.
Sprinkle with chopped pistachios and dry rose leaves.

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