Description
A luxuriously moist cake infused with the exotic aroma of saffron and fresh orange juice, topped with a sticky citrus glaze and crunchy roasted pistachios.
Ingredients
1.5 cups all-purpose flour
0.5 cup almond meal
1 tsp baking powder
0.5 tsp salt
0.75 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
Zest of 2 large oranges
0.25 cup fresh orange juice
0.5 tsp saffron threads, crushed
0.5 cup shelled pistachios, roughly chopped
0.5 cup orange juice (for syrup)
0.5 cup honey or sugar (for syrup)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan or round cake tin.
Step 2: In a small bowl, combine 0.25 cup orange juice with the crushed saffron threads and let steep for 10 minutes.
Step 3: Cream the butter and 1 cup of sugar together until pale and fluffy, then beat in the eggs one at a time.
Step 4: Mix in the orange zest and the steeped saffron-orange juice mixture.
Step 5: Gently fold in the flour, almond meal, baking powder, and salt until just combined.
Step 6: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a skewer comes out clean.
Step 7: While the cake bakes, simmer the 0.5 cup orange juice and honey in a small saucepan for 5 minutes to create the sticky glaze.
Step 8: Once the cake is out of the oven, poke holes in the top, pour over the warm glaze, and immediately sprinkle with the chopped pistachios.
Notes
Ensure the saffron is well-crushed to release the maximum amount of color and flavor into the orange juice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts & Baked Goods
- Cuisine: Mediterranean-Fusion
Nutrition
- Serving Size: 1 Slice
- Calories: 395 kcal
- Sugar: 32g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
