Directions
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Step 1
Add
Saffron Threads (1 pinch)
to
Ghee (1/4 cup)
and allow to stand. Place
All-Purpose Flour (1 cup)
,
Almonds (1 cup)
,
Raw Sugar (3/4 cup)
and
Salt (1 pinch)
in bowl. In a food processor, grind to fine meal. Reserve.
Step 2
In another large bowl, whisk together the
Yogurt (3/4 cup)
,
Baking Powder (1/2 tsp)
and
Baking Soda (1 tsp)
. Leave to stand for about 5 minutes. Whisk in melted, cool saffron-infused ghee,
Milk (1/4 cup)
and
Vanilla Extract (1 tsp)
.
Step 3
Preheat your oven to 375 degrees F (190 degrees C).
Step 4
Gently stir in the dry mix. Transfer to lined 8-inch baking tin with a 3-inch ring insert. Bake for 10 minutes at 375 degrees F (190 degrees C), then lower to 355 degrees F (180 degrees C) and bake for another 30 minutes, until tester comes out clean.
Step 5
Cool in tin for 5 minutes, then gently turn out onto rack, and cool completely.
Step 6
Gently whisk
Mascarpone Cheese (1 1/2 Tbsp)
,
Powdered Confectioners Sugar (1/3 cup)
and
Vanilla Bean Pod (1/2)
until smooth, yet firm. Don’t over whisk as we don’t want to break down the thickness. Taste and adjust sweetness.
Step 7
Frost cake with this vanilla mascarpone. Top with
Mangoes (1 cup)
,
Fresh Mixed Berries (to taste)
,
Fresh Mint (to taste)
and
Fresh Rose Petals (to taste)
.
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