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“description”:”A luxurious Saffron Dry Fruit Cake infused with kesar, pistachios, and almonds, baked to perfection by MasterChef India Telugu Top 8 finalist Neetu Sirigiri of Bake With Neetu.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-10″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”Cakes”,”keywords”:”saffron dry fruit cake, kesar pista badam cake, love cake recipe, Indian flavored cake, dry fruit cake with saffron”}
Saffron Dry Fruit Cake Recipe Video – Kesar Pista Badam Cake video – Love cake
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A golden, fragrant cake loaded with dry fruits that tastes like a celebration in every slice.
Why You’ll Love This Recipe
This Saffron Dry Fruit Cake is a royal treat that brings together the luxurious warmth of kesar with the rich crunch of almonds and pistachios in every single bite. Neetu Sirigiri, MasterChef India Telugu Top 8 finalist, has crafted this beautiful cake to make your celebrations feel truly special and unforgettable.
Saffron is known for its mood-lifting and antioxidant properties, while almonds and pistachios bring in healthy fats, protein, and essential vitamins that nourish your body. This cake lets you enjoy a festive indulgence that is as wholesome as it is delicious.
- ✅ Saffron is a powerful antioxidant that supports brain health, lifts mood, and adds a gorgeous golden color without any artificial ingredients.
- ✅ Almonds and pistachios are packed with healthy fats, plant-based protein, and essential minerals that make this cake more nourishing than a regular dessert.
- ✅ Using real whole ingredients with no protein powder or artificial additives means you are feeding your family food that is as clean as it is indulgent.
- ✅ This recipe from the kitchen of Bake With Neetu is simple enough for beginners yet impressive enough to serve at any festive gathering or special occasion.
Ingredients You’ll Need
(Full measurements in the recipe card below)
WET
- • 3/4 cup butter — base fat for richness
- • 3/4 cup sugar — sweetens and creams
- • 3 eggs — binds and lifts
- • 4 tbsp warm milk — blooms saffron
DRY
- • 1.5 cups all purpose flour — main structure
- • 1 tsp baking powder — gives rise
- • pinch of salt — balances sweetness
- • 2 pinches saffron — color and aroma
- • almonds and pistachios — texture and flavor
Substitutions
| Ingredient | Swap |
|---|---|
| butter | same amount of neutral oil |
| all purpose flour | 1.5 cups oat flour for gluten free |
| sugar | 3/4 cup coconut sugar |
How to Make It — Step by Step
Bloom Saffron
Add 2 pinches of saffron to 4 tbsp warm milk and let it sit for 10 minutes until the milk turns golden.
Cream Butter and Sugar
Beat room temperature butter and sugar together until the mixture is light, pale, and fluffy, about 3 to 4 minutes.
Add Eggs and Saffron Milk
Add eggs one at a time, beating after each addition, then pour in the saffron milk and mix until combined.
Fold in Dry Ingredients
Sift in flour, baking powder, and salt, then fold gently until no dry streaks remain. Do not overmix.
Bake
Pour batter into a greased tin, top with chopped almonds and pistachios, and bake at 180C for 30 to 35 minutes or until a skewer comes out clean.
Tips for the Best Result
Soak saffron strands in warm milk for at least 15 minutes before adding to the batter. This releases the full color and aroma for a richer flavor in every slice.
Make sure your butter and eggs are at room temperature before you begin. Cold butter will not cream properly and cold eggs can cause the batter to curdle.
Check the cake at the 25-minute mark by inserting a toothpick in the center. If it comes out clean, take the cake out immediately to keep it moist and tender.
How to Store
Frequently Asked Questions
Yes, you can replace each egg with 3 tablespoons of yogurt or a flax egg for an eggless version, though the texture will be slightly denser.
You can, but skip the pinch of salt in the recipe to avoid the cake turning out too salty.
Cashews, walnuts, or dried cranberries all work beautifully and complement the saffron flavor in this cake.
Yes, almond flour or a 1-to-1 gluten free baking flour blend can be substituted, though the baking time may need slight adjustment.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1.5 cups of all purpose flour/ maida
- → 3/4 cups of butter( unsalted and at room temperature)
- → 3/4 cups of sugar
- → 3 eggs at room temperature
- → 1tsp baking powder
- → 4tbsp of warm milk
- → 2 pinches of saffron
- → Handful of almonds and pistachios
- → Pinch of salt
Instructions
- 1. Add 2 pinches of saffron to 4 tbsp warm milk and let it sit for 10 minutes until the milk turns golden.
- 2. Beat room temperature butter and sugar together until the mixture is light, pale, and fluffy, about 3 to 4 minutes.
- 3. Add eggs one at a time, beating after each addition, then pour in the saffron milk and mix until combined.
- 4. Sift in flour, baking powder, and salt, then fold gently until no dry streaks remain. Do not overmix.
- 5. Pour batter into a greased tin, top with chopped almonds and pistachios, and bake at 180C for 30 to 35 minutes or until a skewer comes out clean.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Give this gorgeous Kesar Pista Badam Cake a try and let it bring warmth and love to your table. Do not forget to tag bakewithneetu on Instagram so Neetu can celebrate your beautiful bake with you!
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