Description
An exquisite and aromatic cake featuring a delicate blend of sweet oranges, luxurious saffron, and crunchy pistachios, all soaked in a fragrant citrus syrup. This stunning dessert is perfect for special occasions or simply to elevate an everyday moment.
Ingredients
2 cups (240g) all-purpose flour
1.5 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
0.5 cup (50g) finely ground pistachios
1 cup (226g) unsalted butter, softened
1.5 cups (300g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 2 large oranges
Pinch of saffron threads (about 20-30 threads)
2 tablespoons warm milk or water (for blooming saffron)
1 cup (240ml) fresh orange juice
0.5 cup (50g) roughly chopped pistachios, for garnish
Instructions
Step 1: Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round springform pan, or line it with parchment paper.
Step 2: Bloom the saffron. In a small bowl, combine the saffron threads with 2 tablespoons of warm milk or water. Let it sit for at least 15-20 minutes for the color and flavor to fully infuse.
Step 3: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add the ground pistachios to this dry mixture and mix well. Set aside.
Step 4: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
Step 5: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Step 6: Stir in the vanilla extract, orange zest, and the bloomed saffron mixture (saffron threads and milk).
Step 7: Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Step 8: Pour the batter evenly into the prepared springform pan. Smooth the top with a spatula.
Step 9: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
Step 10: While the cake is baking, prepare the saffron-orange syrup. In a small saucepan, combine 0.5 cup (100g) granulated sugar, 0.5 cup (120ml) water, and 0.5 cup (120ml) fresh orange juice. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add a small pinch of saffron threads (optional, for extra color) and simmer for another 5 minutes until the syrup slightly thickens. Remove from heat and let it cool slightly.
Step 11: Once the cake is out of the oven, immediately prick the top all over with a wooden skewer or fork. This creates channels for the syrup to penetrate.
Step 12: Slowly pour the warm saffron-orange syrup evenly over the hot cake, allowing it to soak in completely.
Step 13: Let the cake cool completely in the pan on a wire rack before carefully removing it. This resting period is crucial for the cake to set and absorb the syrup fully.
Step 14: Garnish the cooled cake with chopped pistachios and additional orange zest, if desired, before serving.
Notes
For an extra layer of flavor, consider adding a teaspoon of rosewater to the saffron-orange syrup. Ensure all ingredients, especially butter and eggs, are at room temperature for a smooth, well-emulsified batter. If storing, keep the cake in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. The flavors deepen beautifully overnight!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts & Baked Goods
- Cuisine: Mediterranean, Persian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480 kcal
- Sugar: 40 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg
