• 

First bite and my husband said it tasted like kesar peda!
Ain’t that enough to get you into your kitchen and start baking this beautiful piece of art/cake!?

Cardamom and coconut paired so beautifully together in this fragrant and fluffy cake. The beautiful addition of whipped saffron cream and orange essence makes this a divine cake/dessert for any occasion.

Ingredients –

• Almond flour – 2 cups
• Eggs – 2 ( room temperature )
• Cashew butter – 3 tbsp
• Avocado oil – 2 tbsp
• Coconut flakes – 4 tbsp
• Milk – 1/4 cup
• Maple Syrup – 1 cup
• Coconut sugar – 1/4 cup
• Vanilla essence – 1 tsp
• Baking soda – 1 tsp
• Baking powder – 2 tsp
• Cardamom seeds – 8 (crushed, powder kinds)

Icing –

• Saffron – 2 tsp
• Milk – 3 tbsp
• Orange essence – 1.5 tsp
• Pistachios – crushed – 2 tbsp

Directions –

• Keep the beater and bowl for the icing in the fridge. Make sure the whipped cream is also in the fridge.
• Preheat the oven to 350 degrees.
• Grease cake pan with melted oil or butter.
• In a food processor add the following – eggs, vanilla essence, cashew butter, oil, coconut flakes, 3/4 cup maple syrup, crushed cardamom powder and milk. Keep the going for 30 seconds.
• In a large bowl sift the flour, baking soda and powder.
• Pour the wet ingredients into the dry and gently fold until everything is incorporated evenly.
• Bake for 30 minutes.
• ICING –
• Heat milk in a small pan and as it comes to a boil pour it out in a small jar. Add the saffron shreds into it and let it sit and bloom for 15-20 minutes.
• Allow the mixture to cool completely.
• Meanwhile in a big bowl add the chilled whipped cream and remaining maple syrup and using the chilled beater, beat it until soft peaks are formed. Takes around 7-8 minutes or so.
• Cover this yellow whipped cream and let it rest and cool in the fridge for at least 30 minutes.
• Once ready to use, whip the cream again for a minute and spread generously on the cake.
• Garnish with pistachios.
• Refrigerate the frosted cake until ready to serve!