Recipe

Mix saffron in 2-3 tbsp hot milk to make saffron concoction and keep it aside.

Cut butter in small pieces and add sugar to it. Mix well to form a smooth mixture.

Add curd, vanilla, saffron mixture and mix mix untill sugar dissolves.

In another bowl, seive flour, baking powder and baking soda together.

Add flour mixture and milk alternately to coffee mixture and mix well.

Add milk in the mixture to adjust consistency.

Mix chopped pistachios with small amount of flour separately and add it in the cake mixture. It would prevent nuts from sinking to the bottom. For better flavour and texture, roast the nuts before adding them to cake mixture.

Grease the cake tin and dust with flour. Remove excess flour.

Pour the mixture and bake it in preheated oven at 180 degree for 30 - 40 minutes.

For checking if the cake is baked, prick a toothpick in the cake. If the toothpick comes out clean, cake is baked completely. Otherwise bake it for a few minutes again.

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Decoration

You can use either whipped cream or buttercream as the frosting for your cake.

Mix 2 tbsp sugar with 1/2 cup water to make sugar syrup.

Cut the cake into two parts and brush sugar syrup on the top of each slice.

Place the lower slice in the plate and spread frosting on the top.

Place the upper slice on it and coat the cake with frosting completely.

Keep the frosted cake in refrigerator for 15-20 minutes.

In a bowl, mix few drops of yellow food colour in the frosting.

Draw stokes with yellow frosting using a simple spatula on top and sides of the cake.

Decorate with blanched pistachios and silver pearls.