Saffron Cake Recipe made from Aashirvaad Atta | Wheat Flour Recipes | Aashirvaad Atta Recipes
If you are in the mood for a light moist indulgence that isn’t too overpowering in taste, saffron cake fits the bill. A step ahead of the traditional cakes, it offers a royal flavor with every bite and isn’t too sweet. With fine saffron as the hero ingredient, this flavorful, moist cake is prepared with a whisk of condensed milk, butter, wheat flour, and baking powder.
The first cake recipe dates back to earlier times in Europe. Dense and decadent, think of the saffron cake as a rich cake soaked with saffron laced milk and topped off with cream.
How about upgrading your usual wheat flour recipe by switching to Aashirvaad atta? Aashirvaad atta imparts a wholesome goodness to your regular saffron cake recipe thanks to its choicest grains with the overall nutrition preserved.
So, go ahead and try this delicious Ashirvaad atta recipe the next time you want to indulge in some saffron cake!
Prep Time: 90 Mins
Serves: 8
Ingredients:
●AASHIRVAAD Atta - 1 cup
●Almonds - ½ cup
●Brown Sugar - ⅓ cup
●Caster Sugar - ⅓ cup
●Milk - ½ cup
●Curd - ½ cup
●Butter - 100g
●Saffron - ½ tsp
●Crushed Cardamom Pods - 2
●Baking Powder - 1 tsp
●Baking Soda - ½ tsp
●AASHIRVAAD Salt - ¼ tsp
●Saffron Whipped Cream - ⅓ cup
Directions:
● Place the atta and almonds in a mixer jar and grind them into a fine powder.
● Take it out in a bowl and add salt, baking powder, baking soda, and cardamom powder.
● Mix it well with a whisk.
● Soak saffron in warm milk in a small bowl.
● Take another bowl. Add the butter and sugar into the bowl and whisk to combine.
● Add the milk, curd, and saffron soaked milk to the butter and sugar mixture and whisk
until well combined.
● Add the dry ingredients and mix well to form the cake batter.
● Grease a baking pan with melted butter or oil and line the bottom with parchment
paper.
● Pour cake batter into the prepared pan.
● Place the pan in a preheated oven and bake the cake at 180 degrees Celsius for about
40 minutes.
● Insert a toothpick in the middle of the cake and check if it comes out clean.
● If it comes out clean, the cake is done.
● If not, bake the cake for 10 more minutes.
● Take the cake out of the oven. Let it cool completely and take it out of the pan.
● Once cooled, top it with saffron cream and sprinkle nuts.
ITC forayed into the Atta segment in 2002 by launching Aashirvaad and soon became the number one branded packaged atta across the nation. Aashirvaad aims at providing high-quality product through its 4 Step Advantage i.e. Sourcing from 6500+ sourcing centres, 3-Step Cleaning, Mechanised packaging, and nutrition lock. It allows mothers to make a variety of tasty dishes every day. It is the constant endeavor to provide only the finest grains whilst maintaining high standards of food safety and hygiene that makes Aashirvaad atta undoubtedly synonymous with purity.
Aashirvaad atta is available in five unique variants –
• Aashirvaad Whole Wheat Atta: Carefully ground on the traditional like ‘chakki’. This variant of Aashirvaad Atta contains 0% Maida and is 100% whole wheat atta.
• Aashirvaad Sugar Release Control Atta: A healthy blend of whole wheat and a Natural Grain Mix including oats and methi makes this variant of Aashirvaad atta a low Glycemic Index atta.
• Aashirvaad Select Atta: Prepared from 100% MP Sharbati wheat grains which are consistent in size and blessed with a golden sheen, this variant of Aashirvaad atta is of premium quality with locked-in nutrition.
• Aashirvaad Fortified Chakki Atta: Enriching the staple atta with essential micronutrients like iron, folic acid, and vitamin B-12, this variant of Aashirvaad atta is perfect to help alleviate nutritional, vitamin, and mineral deficiencies.
• Aashirvaad Atta With Multigrains: Elevating the staple atta with a blend of multigrain that includes wheat, soya, channa, oat, maize and psyllium husk, this variant of Aashirvaad atta infuses proteins, vitamins, minerals, and fibre in your regular diet.
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How to make Saffron Cake/Arabic Recipe/Habibti Jennifer
#HowtoMakeSaffronCake #ArabicRecipe #HabibtiJennifer
Cornish Saffron Cake (Tezan Saffern) ◆ 1930s Recipe
★ About: “From time immemorial, Saffron-currant-cakes have been the boast of our Cornish house-wives” said the renowned Truro-born clergyman, poet and historian Richard Polwhele in his 1836 book ‘Reminiscences, in Prose and Verse (Etc.)’.
And in her 1890 book, Cornish Feasts and Folklore, Penzance poet and folklorist Margaret Ann Courtney explains that ‘in some parts of the county it is customary for each household to make a batch of currant cakes on Christmas Eve. These cakes are made in the ordinary manner, coloured with saffron, as is the custom in these parts. On this occasion the peculiarity of the cakes is, that a small portion of the dough in the centre of each top is pulled up and made into a form which resembles a very small cake on the top of the large one, and this centre piece is usually called “the Christmas”. Each person in a house has his or her especial cake, and every person ought to taste a small piece of ever other person’s cake. Similar cakes are also bestowed on the hangers-on of the establishment, such as laundresses, sempstresses, charwomen, &c.; and even some people who are in the receipt of weekly charity call as a matter of course, for the Christmas cakes. The cakes must not be cut until Christmas-day, it being probably “unlucky to eat them sooner.”’.
There is so much that has been written about Cornwall’s famous saffron cakes, yet before spotting this 1936 recipe written exactly a century after Mr Polwhele wrote of their heritage, we had yet to sample one ourselves. Saffron loaves and buns have been made in Cornwall since it was introduced to the county in the 14th century when it was traded for copper and tin. The colour of sunshine, this loaf is heavy with fruit and as soon as it comes out of the oven you can see that it’s something special.
We enjoyed a slice each fresh from the oven, one buttered and the other with a good spread of clotted cream and the 1930s rhubarb and ginger jam that we made not long ago. It was heavenly.
__________________________________________
★ Ingredients:
14 oz / 400g Strong White Flour
¼ oz / 7g Fresh Yeast
213 ml Tepid Water
¼ tsp. Sugar
¼ tsp. Salt
¼ lb / 113g Caster Sugar
¼ lb / 113g Mixed Peel
¼ lb / 113g Butter
¼ lb / 113g Currants
¼ tsp Allspice
A pinch of Saffron
★ Full instructions: __________________________________________
★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Cookery Illustrated and Household Management (1936) By: Elizabeth Craig Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.) __________________________________________
♪ Music: Frozen In Love by Aakash Gandhi
كيكة زعفران بطريقه سهله وكتير طيبه تابعوها من اطيب الوصفات The Saffron Cake
اشتركو بحملة 500 الف مشترك للقناه ❣️ للاشتراك مجاني على رابط ????????????
مقادير الكيك ..
اصبع زبده ١٠٠ غ
كاس سكر
اربع بيضات
نصف ملعقة صغيره فانيلا
نص كاس حليب سائل
نص ملعقة زعفران
كاس ونص طحين
ملعقة كبيره بيكنغ باودر
ربع ملعقة صغيره ملح
الصوص
كاستين حليب سائل
نصف كاس كريمه
علبة قشطة 170 غم
تلات ملاعق كبار حليب مكثف
كريمة التزيين
كاس ونص كريمه سائله
ظرف كريمه بودره 36غم
Cake ingredients..
Butter stick 100 g
sugar cup
four eggs
Half a teaspoon of vanilla
Half a cup of liquid milk
Half a spoon of saffron
A cup and a half of flour
tablespoon baking powder
Quarter teaspoon of salt
sauce
cup of liquid milk
Half a cup of cream
Cream can 170 gm
Three tablespoons of condensed milk
decorating cream
A cup and a half of liquid cream
Cream packet 36 gm
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#easyrecipe
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Ingredients:
For cake batter:
100g butter
3/4th cup sugar
3 eggs
1/2 tsp vanilla essence
1/2 cup milk with 1/2 tsp saffron
1 cup flour
1 tsp baking powder
1/4 tsp salt
For milk bath:
2 cups milk
condensed milk to taste
1/2 tsp saffron
1/3rd cup cream
pistachio (optional)
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Arabic Sesame Cake With Saffron Dip I How to Make Girsee Augailee Arabic Mini Cake
ARABIC CAKE WITH SAFFRON DIP RECIPE
INGREDIENTS
All Purpose Flour - 2 Cups
Condensed Milk -390g
Baking Powder - 1 -1/2 tsp
Cardamom Powder - 1 tsp
Tahina - 3 tbl sp
Puck Cream - 170g
Sugar - 1 Cup
Saffron - 1 tsp
Sesame Seeds
Vanilla - 1 tsp
Milk - 1/2 Cup
Oil - 1/2 Cup
Food Colour - Pinch
Egg - 4
Method of Preparation
Step 1-Cake Batter Preparation
Take a small bowl add ½ cup Warm Milk with a pinch of saffron , mix with spoon and keep aside , Take a big bowl add the 4 eggs with 1 Cup of Sugar and mix with electric whisker till little frothy ,Add in the same mixture 1 tsp of Vanilla , ½ Cup of Oil and the Milk Saffron Mixture , now Sieve 1 cup of All Purpose Flour , Continue Sieving again add 1 more Cup of All Purpose Flour , 1-1/2 tbl sp of Baking Powder & 1 tsp of Cardamom Powder , Whisk all till smooth batter, now the Batter is Ready , Take a Muffin Cake pan , brush the pan with Tahina and then sprinkle Sesame Seed and then pour the Saffron Batter in the cup cake pan and then bake it in oven for 180 C for 25mins ( If you will make it like a cake form , keep it in oven for 45 mins )
Step 2-Saffron Dip Sauce
Take a Small bowl add 1/2 cup of Warm Water with Pinch of Saffron and Food Colour and keep it aside, Take another big bowl add the 390 g Condensed Milk , 170g Puck Cream & 2 tb sp of Tahina Sauce, and lastly add the Warm water Saffron mixture and mix well till the sauce mixture is ready
Take the Sauce in a bowl and Dip the Arabic mini cake & Eat
Ready to be served
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#Girsee Augailee Recipe#MiddleEastArabianMiniCake#SesameCake#RestaurantDessert
#Sweet Dish#Saffron Dip Cake#SesameSpongyCake
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