Sunny Priyan
1 cup all-purpose flour, 1/2 cup sugar, 1/4 cup butter, 1/2 cup mango puree, 1/4 teaspoon saffron threads, 1/4 cup warm milk, 1/2 teaspoon baking powder, 1/4 teaspoon vanilla extract, pinch of salt.
Soak the saffron threads in warm milk for about 10 minutes to release its color and aroma.
In a bowl, whisk together the all-purpose flour, baking powder, and salt.
Cream butter and sugar, then mix in mango puree and vanilla; gradually add dry ingredients and saffron milk, combining until smooth.
Pour the batter into a greased cake pan and bake at 350°F (175°C) for 25-30 minutes.
Let the cake cool before serving. Enjoy your tropical Mango Saffron Cake!