Delicious Pistachio Saffron Cake | Drizzled With Sugar Syrup

Moist & delicious pistachio saffron cake.

One of the combos I love the most is pistachio & saffron, it’s just absolutely divine.

A cake made with ground pistachios & saffron is what you need that will take your tastebuds to a delicious world.

I skipped the frosting part & drizzled this moist cake with a simple sugar-saffron syrup. It was incredibly delish. This cake with the sugar-saffron syrup tasted like gulab jamun.

Delicious Pistachio Saffron Cake | Drizzled With Sugar Syrup
Prep time
Cook time
Total time
Recipe type: Dessert
Dry ingredients
  • Coarsely ground pistachios- ¾ cup, unsalted pistachios
  • All purpose flour- 1⅙ cups
  • Baking powder- 1 tsp
  • Baking soda- ¼ tsp
  • Salt- ½ tsp
Wet ingredients
  • Butter, unsalted & softened- ¾ stick or 85g
  • White sugar- ¾ + ⅛ cups
  • Egg whites- 3, at room temperature
  • Vanilla extract- 1 tsp
  • Thick Greek yogurt or sour cream- ¼ cup
  • Saffron strands- 10 strands
  • Milk- ½ cup
For making sugar syrup
  • Sugar- ¼ cup
  • Water- ½ cup
  • Saffron strands- 8 strands
  1. Preheat the oven to 350 F or 177 C.
  2. Grease a 9-inch round cake pan with butter & line with parchment paper.
  3. Coarsely grind whole unsalted pistachios, should be around ¾th cup. Don't grind to a fine powder.
  4. In a bowl combine all the dry ingredients, keep it aside.
  5. To a large bowl, add butter & sugar; using an electric hand mixer beat at high speed till smooth & creamy.
  6. You can also use a stand mixer with paddle attachment.
  7. Separate the egg whites from 3 eggs, add that & beat well.
  8. Add vanilla extract, beat for a few seconds.
  9. Add yogurt or sour cream, beat for a minute.
  10. Using a silicone spatula scrape down the sides of the bowl.
  11. Add the saffron, beat well.
  12. Add the dry ingredients, beat for 2 minutes.
  13. Add milk & beat till well incorporated. Don't overbeat the batter.
  14. Pour the cake batter onto the pan, smoothen the top.
  15. Place in the preheated oven & bake for 35 to 40 minutes or till a fork inserted into the center of the cake comes out clean.
  16. Run a knife through the sides of the cake to detach the cake from the pan, gently flip it over to a cake stand or platter.
  17. Let cool down completely.
Making sugar-saffron syrup
  1. In the meantime, let's make the simple sugar syrup.
  2. Place a saucepan over medium heat, add the sugar, water & saffron.
  3. Combine well & cook till sugar has completely dissolved in water.
  4. Lower the heat & simmer for 3 minutes.
  5. Take the saucepan out of the heat & let cool down completely. Can be kept in the refrigerator.
  6. After the cake has cooled down, using a fork prick the cake.
  7. Drizzle the cake with 3 tbsp of sugar-saffron syrup (don't pour the entire sugar syrup over the cake). Let rest for some time.
  8. Slice the cake into 8 wedges.
  9. Serve on a plate, if you need more sugar syrup drizzle a tbsp more on the cake slice.
  10. Top with pistachios & enjoy.
  11. The cake can be chilled in the refrigerator, tastes even more delish.
  12. Leftover cake can be stored in the refrigerator for 5 days.
The recipe can be doubled for making a large cake or if you're layering the cake.
Instead of sugar syrup, the cake can be frosted with cream cheese frosting.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...