Super Soft Eggless Kesar Pista Cake

Nutrition values are AI-estimated based on ingredients.

• All-purpose flour (maida): 1½ cups (180g)
• Milk powder: 2 large spoonfuls
• Baking powder: 1¼ teaspoon
• Baking soda: ½ teaspoon
• Cardamom powder: ½ teaspoon
• Warm milk: 1 cup
• Vinegar: ½ tablespoon
• Soft butter: 100g
• Powdered sugar: 3/5 cup (120g)
• Saffron: a few strands
• Warm milk (for saffron): 2-3 tablespoons
• Chopped mixed nuts (pistachio, almond): ¼ cup

1. 1Pour 1 cup of warm milk into a black bowl, add ½ tablespoon of vinegar, stir, and let rest for about 5 minutes to create homemade buttermilk.
2. 2Place a sieve over a large steel bowl, add 1½ cups of all-purpose flour, 2 large spoonfuls of milk powder, 1¼ teaspoon of baking powder, and ½ teaspoon of baking soda into the sieve and sift into the bowl, then briefly mix the sifted dry ingredients.
3. 3In another clean steel bowl, combine 100g of soft butter with 3/5 cup of powdered sugar and thoroughly whisk until the mixture becomes pale yellow, light, and fluffy.
4. 4Add the saffron strands soaked in 2-3 tablespoons warm milk to the creamed butter and sugar mixture and whisk it in.
5. 5Pour the prepared buttermilk into the mixture and whisk until fully incorporated.
6. 6Add the sifted dry ingredients and ½ teaspoon of cardamom powder to the wet mixture, then whisk together until a smooth, lump-free, and flowing cake batter is achieved.
7. 7Pour the smooth cake batter evenly into a 10x5 inch rectangular loaf pan that has been lined with lightly greased parchment paper.
8. 8Sprinkle a generous amount of chopped mixed nuts (pistachios and almonds) over the surface of the batter, then gently tap the pan to settle the batter and nuts.
9. 9Bake the cake at 170°C for 40-45 minutes.
10. 10After baking, remove the cake from the oven, invert it from the pan, and carefully peel off the parchment paper.
11. 11Once completely cooled, place the cake right-side up on a cutting board and slice into uniform, thick pieces using a knife.

These instructions are our analysis of the original video. Watch on YouTube →