Saffron cake flavoured with rose water, cardamom and citrus is dabbed with warm syrup, glazed and garnished with pistachios and rose petals.
Prep Time35 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr25 minutesmins
Course: Dessert
Cuisine: Persian
Servings: 8people
Author: Famidha Ashraf
INGREDIENTS
For the saffron milk
a pinch of saffron strands
a pinch of sugar
½cupmilkwarmed
For the cake batter
200gramsunsalted buttersoftened
1cupwhite sugar
¼teaspooncardamom powder
4large eggsroom temperature
½cupalmond flour
½cupfull-fat labnehyou can use hung yoghurt or greek yoghurt
2teaspoonsrose water
2cupsall-purpose flourmaida
2teaspoonbaking powder
¼teaspoonsalt
For the aromatic syrup
¼cupsugar
2teaspoonslemon juice
½teaspoonrose water
½teaspoonorange blossom wateroptional
For the glaze
1cupicing sugar
3tablespoonslemon juice
For garnish
slivered pistachios
dried rose petals
INSTRUCTIONS
Prepare the saffron milk
Crush the saffron strands with a dash of sugar with a back of a spoon. The sugar helps to break down the saffron strands easily and we can get the maximum out of the little saffron. Stir in the crushed saffron to the warm milk and keep it covered until needed. You can make this ahead and keep refrigerated.
a pinch of saffron strands, a pinch of sugar, ½ cup milk
Prep the pan and oven
Grease an 8-inch springform pan and line the sides and the bottom with baking paper. Measure and keep all the ingredients ready. Preheat the oven to 160℃.
Prepare the cake batter
Add the plain flour, baking powder and salt to a small bowl and whisk to combine.
In a larger bowl, add the softened butter and sugar. Cream the butter and sugar with an electric whisker at high speed for 2 to 3 minutes or until light and fluffy.
200 grams unsalted butter, 1 cup white sugar
Add the eggs one by one making sure to whisk each before you add the next.
4 large eggs
Whisk in the cardamom powder and almond flour. Make sure to stop and scrape the sides of the bowl and whisk thoroughly.
¼ teaspoon cardamom powder, ½ cup almond flour
Add the labneh or greek yoghurt and rose water and whisk again. Fold in the flour mixture and the saffron milk just until combined. Do not overmix.
½ cup full-fat labneh, 2 teaspoons rose water
Bake the cake
Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of the spoon. Tap the pan on the countertop once or twice to remove any trapped air bubbles. Bake in the preheated oven for 45 to 50 minutes or until the cake passes the toothpick test. Remove the pan from the oven and let it cool for about 10 minutes while you can prepare the syrup.
Prepare the syrup
Carefully remove and place the cake on a wire rack. Heat the sugar, lemon juice and rose water and orange blossom water until sugar melts and thickens. Brush this warm syrup all over the warm cake and let it cool completely.
¼ cup sugar, 2 teaspoons lemon juice, ½ teaspoon rose water, ½ teaspoon orange blossom water
Prepare the glaze
Whisk the icing sugar and lemon juice to a smooth paste. If it is too thick, add just a dash of water and if it turns too runny, then add some more icing sugar.
1 cup icing sugar, 3 tablespoons lemon juice
Garnish the cake
Pour the prepared glaze over the cake only after the cake is completely cooled. Sprinkle rose petals and pistachios all over the cake. Store any leftover cake covered fully in the refrigerator.
slivered pistachios, dried rose petals
Notes
You can bake this cake recipe in a 9-inch round pan for a thinner cake.