Eggless Kesar Pista Tres Leches Cake
Tender eggless pistachio sponge soaked in saffron-cardamom tres leches milk, topped with mascarpone whipped cream. A make-ahead Indian fusion dessert for festivals and family gatherings.
Equipment
- 8×8 inch (20 cm) square cake pan
- Parchment paper
- Mixing bowls
- Whisk or hand mixer
- Skewer or fork for poking
Ingredients
For the eggless pistachio sponge
- 1¼ cups all-purpose flour 150 g
- ¼ cup roasted unsalted pistachios 30 g; use 1 tablespoon flour while grinding to keep powder dry; ground fine
- 2 tablespoons roasted unsalted pistachios coarsely crushed
- ¾ cup granulated sugar 150 g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup plain whole milk yogurt 120 g; room temperature
- ⅓ cup neutral oil 80 ml; sunflower, grapeseed, or light olive oil
- ⅔ cup whole milk 160 ml
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the saffron tres leches soak
- ¾ cup whole milk 180 ml
- ½ cup evaporated milk 120 ml
- ½ cup sweetened condensed milk 160 g
- ¼ teaspoon saffron threads crushed
- ½ teaspoon ground green cardamom
- ½ teaspoon vanilla extract
- 2 to 3 drops rose water optional
For the mascarpone whipped topping
- 1 cup cold heavy cream 240 ml
- 3 tablespoons powdered sugar
- ¼ cup mascarpone cheese 60 g; cold
- Pinch of ground cardamom
Garnish
- 2 tablespoons crushed roasted pistachios
- Pinch of saffron threads
- Dried edible rose petals (optional)
Instructions
Bake the eggless pistachio sponge
- Preheat oven to 180°C (350°F). Line an 8×8 inch pan with parchment, leaving overhang on two sides.
- Warm 2 tablespoons of the whole milk slightly. Stir in crushed saffron. Set aside to bloom while you prep the batter.
- Combine remaining whole milk with vinegar. Let stand 5 minutes to curdle.
- Whisk flour, ground pistachios, sugar, baking powder, baking soda, and salt in a large bowl. Stir in coarsely crushed pistachios.
- In another bowl, whisk yogurt and oil until smooth. Add curdled milk, vanilla, and almond extract.
- Pour wet ingredients into dry. Fold gently until no dry streaks remain. Do not overmix.
- Spread batter evenly in the prepared pan. Bake 28 to 32 minutes until the top springs back and a skewer comes out clean. Cool in the pan 15 minutes, then lift out using parchment and cool completely on a rack.
Make the soak and assemble
- Warm the saffron milk from step 2 gently (microwave 20 seconds or brief stovetop heat). Let sit 10 minutes until deeply golden.
- Whisk together bloomed saffron milk, evaporated milk, condensed milk, cardamom, vanilla, and rose water if using.
- Return the cooled cake to the pan (or keep on a tray with a rim). Poke holes all over the surface and through to the bottom every inch or so.
- Slowly pour half the soak over the cake. Wait 10 minutes. Pour the remaining soak. Cover and refrigerate at least 4 hours, or overnight.
Top and serve
- Beat cold heavy cream and powdered sugar on medium-high until soft peaks form. Add mascarpone and cardamom. Beat on low until stiff, spreadable peaks form. Do not overbeat.
- Spread whipped topping evenly over the chilled soaked cake. Garnish with crushed pistachios, saffron threads, and rose petals.
- Chill 1 to 2 hours more before slicing. Cut into 12 squares with a hot, dry knife, wiping the blade between cuts.
Notes
Roast raw pistachios on a dry pan 3 to 4 minutes until fragrant if yours are untoasted. Cool before grinding.
Almond flour can replace pistachio flour in the sponge; flavor shifts toward badam, still lovely with saffron.
For a slightly lighter soak, use ⅓ cup condensed milk and add 3 tablespoons extra whole milk; taste before pouring.
Store covered in the refrigerator up to 3 days. Bring to cool room temperature 15 minutes before serving for the best texture.
Pair with easy mango shrikhand on a shared dessert platter for contrast in texture and temperature.
Tried this recipe?Let us know how it was!