{"id":29563,"date":"2022-12-06T17:12:29","date_gmt":"2022-12-06T22:12:29","guid":{"rendered":"https:\/\/www.thasneen.com\/cooking\/?p=29563"},"modified":"2022-12-06T17:12:29","modified_gmt":"2022-12-06T22:12:29","slug":"delicious-pistachio-saffron-cake-drizzled-with-sugar-syrup","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/delicious-pistachio-saffron-cake-drizzled-with-sugar-syrup\/","title":{"rendered":"Delicious Pistachio Saffron Cake | Drizzled With Sugar Syrup"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-29566\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/pistachio-saffron-cake.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/pistachio-saffron-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/pistachio-saffron-cake-150x200.jpg 150w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Moist &amp; delicious pistachio saffron cake.<\/p>\n<p>One of the combos I love the most is pistachio &amp; saffron, it&#8217;s just absolutely divine.<\/p>\n<p>A cake made with ground pistachios &amp; saffron is what you need that will take your tastebuds to a delicious world.<\/p>\n<p>I skipped the frosting part &amp; 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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-29568\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/easy-pistachio-saffron-cake.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/easy-pistachio-saffron-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/easy-pistachio-saffron-cake-150x200.jpg 150w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-29567\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/best-pistachio-saffron-cake.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/best-pistachio-saffron-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2022\/12\/best-pistachio-saffron-cake-150x200.jpg 150w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\">\n<div class=\"item ERName\">Delicious Pistachio Saffron Cake | Drizzled With Sugar Syrup<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Dessert<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT50M\">50 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]Dry ingredients[\/b]<\/li>\n<li class=\"ingredient\">Coarsely ground pistachios- 3\/4 cup, unsalted pistachios<\/li>\n<li class=\"ingredient\">All purpose flour- 1 1\/6 cups<\/li>\n<li class=\"ingredient\">Baking powder- 1 tsp<\/li>\n<li class=\"ingredient\">Baking soda- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Salt- 1\/2 tsp<\/li>\n<li class=\"ERSeparator\">[b]Wet ingredients[\/b]<\/li>\n<li class=\"ingredient\">Butter, unsalted &amp; softened- 3\/4 stick or 85g<\/li>\n<li class=\"ingredient\">White sugar- 3\/4 + 1\/8 cups<\/li>\n<li class=\"ingredient\">Egg whites- 3, at room temperature<\/li>\n<li class=\"ingredient\">Vanilla extract- 1 tsp<\/li>\n<li class=\"ingredient\">Thick Greek yogurt or sour cream- 1\/4 cup<\/li>\n<li class=\"ingredient\">Saffron strands- 10 strands<\/li>\n<li class=\"ingredient\">Milk- 1\/2 cup<\/li>\n<li class=\"ERSeparator\">[b]For making sugar syrup[\/b]<\/li>\n<li class=\"ingredient\">Sugar- 1\/4 cup<\/li>\n<li class=\"ingredient\">Water- 1\/2 cup<\/li>\n<li class=\"ingredient\">Saffron strands- 8 strands<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Preheat the oven to 350 F or 177 C.<\/li>\n<li class=\"instruction\">Grease a 9-inch round cake pan with butter &amp; line with parchment paper.<\/li>\n<li class=\"instruction\">Coarsely grind whole unsalted pistachios, should be around 3\/4th cup. Don&#8217;t grind to a fine powder.<\/li>\n<li class=\"instruction\">In a bowl combine all the dry ingredients, keep it aside.<\/li>\n<li class=\"instruction\">To a large bowl, add butter &amp; sugar; using an electric hand mixer beat at high speed till smooth &amp; creamy.<\/li>\n<li class=\"instruction\">You can also use a stand mixer with paddle attachment.<\/li>\n<li class=\"instruction\">Separate the egg whites from 3 eggs, add that &amp; beat well.<\/li>\n<li class=\"instruction\">Add vanilla extract, beat for a few seconds.<\/li>\n<li class=\"instruction\">Add yogurt or sour cream, beat for a minute.<\/li>\n<li class=\"instruction\">Using a silicone spatula scrape down the sides of the bowl.<\/li>\n<li class=\"instruction\">Add the saffron, beat well.<\/li>\n<li class=\"instruction\">Add the dry ingredients, beat for 2 minutes.<\/li>\n<li class=\"instruction\">Add milk &amp; beat till well incorporated. Don&#8217;t overbeat the batter.<\/li>\n<li class=\"instruction\">Pour the cake batter onto the pan, smoothen the top.<\/li>\n<li class=\"instruction\">Place in the preheated oven &amp; bake for 35 to 40 minutes or till a fork inserted into the center of the cake comes out clean.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Let cool down completely.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making sugar-saffron syrup[\/b]<\/div>\n<ol>\n<li class=\"instruction\">In the meantime, let&#8217;s make the simple sugar syrup.<\/li>\n<li class=\"instruction\">Place a saucepan over medium heat, add the sugar, water &amp; saffron.<\/li>\n<li class=\"instruction\">Combine well &amp; cook till sugar has completely dissolved in water.<\/li>\n<li class=\"instruction\">Lower the heat &amp; simmer for 3 minutes.<\/li>\n<li class=\"instruction\">Take the saucepan out of the heat &amp; let cool down completely. Can be kept in the refrigerator.<\/li>\n<li class=\"instruction\">After the cake has cooled down, using a fork prick the cake.<\/li>\n<li class=\"instruction\">Drizzle the cake with 3 tbsp of sugar-saffron syrup (don&#8217;t pour the entire sugar syrup over the cake). Let rest for some time.<\/li>\n<li class=\"instruction\">Slice the cake into 8 wedges.<\/li>\n<li class=\"instruction\">Serve on a plate, if you need more sugar syrup drizzle a tbsp more on the cake slice.<\/li>\n<li class=\"instruction\">Top with pistachios &amp; enjoy.<\/li>\n<li class=\"instruction\">The cake can be chilled in the refrigerator, tastes even more delish.<\/li>\n<li class=\"instruction\">Leftover cake can be stored in the refrigerator for 5 days.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">The recipe can be doubled for making a large cake or if you&#8217;re layering the cake.[br]Instead of sugar syrup, the cake can be frosted with cream cheese frosting.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Moist &amp; delicious pistachio saffron cake. One of the combos I love the most is pistachio &amp; saffron, it&#8217;s just absolutely divine. A cake made with ground pistachios &amp; saffron is what you need that will take your tastebuds to a delicious world. I skipped the frosting part &amp; drizzled this moist cake with a &hellip; <\/p>\n","protected":false},"author":1,"featured_media":29566,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-29563","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-popular","course-dessert-2"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/29563","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=29563"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/29563\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/29566"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=29563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=29563"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=29563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}