Eggless Mango Saffron Pistachio Tart Cake
Mangoes, saffron and pistachios come together to create magic, an eggless cake worth every crumb! Makes one 8" tart cake
Equipment
- 1 Flan tin
Ingredients
Eggless saffron pistachio tart cake
- 210 g buttermilk
- 35 g oil
- 15 g clarified butter/ghee
- Generous pinch saffron
- 2 tbsp finely chopped pistachios
- 100 g castor sugar
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp apple cider vinegar
- Pinch salt
- 50 g wholewheat flour/aata
- 115 g plain flour/maida
Saffron milk
- Generous pinch of saffron + 100ml milk + 1 tsp sugar steeped overnight
Cream filling
- 100 g cream 25% fat
- 1 tsp agar agar
- 50 g white couverture chocolate chopped
- 100 g cream cheese softened
Fruit filling to fill indent
- 100 g freshly diced mango
To finish
- chopped pistachios, diced mango, rose petals, mint etc
Instructions
Eggless saffron pistachio tart cake
- Preheat the oven to 180C. Lightly grease an 8" loose bottom flan tin.
- In a large bowl, add all the ingredients and give them a good whisk with a balloon whisk/electric whisk.
- Pour the batter into the prepared tin, and tap on the counter to level.
- Bake for 30 minutes, until the tester comes out clean.
- Cool completely, then demold the cake gently and place it upside-down on the serving platter.
Cream filling
- Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar.
- Pour this over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth. Stand over warm water if required.
- Whisk in the cream cheese just before you need to pour it in. Taste and adjust sweetness as desired.
Topping
- Dice the mangoes and fill the indent with them then top the cake with them.
Assemble (see video}
- Moisten the cake with the steeped saffron milk.
- Fill the cavity with diced mangoes, then pour the cream filling over.
- Place the cake in the fridge to set overnight.
- Garnish with finely chopped pistachios, diced mangoes, fresh rose petals, mint etc