Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs, room temperature
1/2 cup whole milk
1/2 teaspoon saffron threads, crushed and bloomed in 1 tbsp warm water
2 tablespoons fresh orange zest
1/2 cup chopped pistachios
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Step 2: In a small bowl, crush the saffron threads and soak them in 1 tablespoon of warm water for at least 10 minutes to bloom.
Step 3: Cream the softened butter and sugar together in a large bowl until light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
Step 5: Stir in the bloomed saffron water, orange zest, and milk until well combined.
Step 6: Sift the flour, baking powder, and salt into the wet ingredients, folding gently until just combined.
Step 7: Fold in half of the chopped pistachios and pour the batter into the prepared pan.
Step 8: Sprinkle the remaining pistachios on top and bake for 40-45 minutes or until a toothpick comes out clean.
Step 9: Allow the persian saffron cake with orange zest and pistachio to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Always use fresh orange zest for the best flavor profile.
- Prep Time: PT20M
- Cook Time: PT45M
- Category: Baked Goods
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: persian saffron cake, saffron cake with orange, pistachio cake, middle eastern dessert, golden cake
