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 teaspoon) and Baking Soda (1 teaspoon). Leave to stand for about 5 minutes. Whisk in melted, cool saffron-infused ghee, Milk (1/4 cup) and Vanilla Extract (1 teaspoon).
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 (22 gram), Powdered Confectioners Sugar (45 gram) 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 Mango (1 cup), Fresh Mixed Berries (to taste), Fresh Mint (to taste) and Fresh Rose Petals (to taste).
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