Eggless Almond Saffron Jelly Cake … desserts that light up life! I love the gentle play of flavours and often make desserts using elements from desserts I’ve created in the past. This was one such inspiration. A gently spiced eggless pistachio sponge, the simplest one bowl hand whisked recipe you’ll ever find, is topped with a smooth indulgent almond cream.
If you’ve stopped by on PAB in the past, you might know of my love for colourful desserts and saffron. I think it’s one of the most beautiful spices in the world, fragrant, rich and colourful. I use it often, generously too and I love the gentle flavours it adds to dessert. Pistachios with saffron might be my favourite pairing, and I use both very often as you can see.
Other favourites include mango and saffron, rose and saffron, almond and saffron work beautifully too! There’s so much you can do with saffron and because you need just a ‘little pinch’ or a few strands, it’s always good to buy good quality saffron.
I’m sure you are convinced about the absolute magic that saffron adds. Here in the Eggless Almond Saffron Jelly Cake, the saffron jelly shines! Once the cream has set, pour over a quick saffron jelly, tying in all the flavours of the festival season. A piped almond buttercream, garnished with flowers from the garden, and we’re all set! Happy Diwali!
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
Eggless Almond Saffron Jelly Cake
Ingredients
Eggless pistachio sponge
- 100 g buttermilk
- 25 g oil
- 50 g castor sugar
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp apple cider vinegar
- Pinch salt
- 1/4 tsp almond extract
- 85 g plain flour
- 1 tbsp pistachios finely chopped
Almond cream
- 400 g cream 25% fat
- few drops almond extract
- 2 tbsp cornflour
- 100 g clarified butter/ghee
- 2.5 tsp agar agar
- 60 g sugar
Saffron Jelly
- 1/3 cup honey
- 1/3 cup water
- 1/2 tsp agar agar
- Generous pinch saffron
Instructions
Eggless pistachio sponge
- Preheat the oven to 180C. Lightly grease and line two 4″ cake rings tin with foil.
- In a large bowl, add all the ingredients and give them a good whisk.
- Bake for 15-20 minutes, until the tester comes out clean.
- Cool completely on the rack and level if required.
Almond cream
- Whisk together all the ingredients until smooth. Simmer over low heat for 3-4 minutes, stirring constantly, until it begins to thicken slightly like a custard.
- Whisk well and strain. Cool, whisking now and then, until cool enough to pour over the base.
- Note: This can also be made in the microwave.
- Place all the whisked ingredients in a heat proof bowl, and microwave for 30 seconds at a time, whisk, then repeat 3-4 times until it begins to just thicken. Cool, whisking now and then, until cool enough to pour over the base.
Saffron Jelly
- Stir together the honey, water and agar agar in a saucepan. Simmer for 4-5 minutes, stirring often.
- Take off heat and stir the saffron in. Cool and pour over the set cream.
Assemble
- Wrap an acetate sheet firmly around the base.
- Pour over about half the almond cream over each cake and leave it to set overnight.
- Top with the saffron jelly and place it in the fridge or freezer until firm. Gently remove the acetate sheet.
- Pipe over with almond buttercream, and garnish with rose and marigold petals, pistachio slivers etc.
