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
Author: Thasneen
Recipe type: Dessert
Ingredients
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
Instructions
- Preheat the oven to 350 F or 177 C.
- Grease a 9-inch round cake pan with butter & line with parchment paper.
- Coarsely grind whole unsalted pistachios, should be around ¾th cup. Don't grind to a fine powder.
- In a bowl combine all the dry ingredients, keep it aside.
- To a large bowl, add butter & sugar; using an electric hand mixer beat at high speed till smooth & creamy.
- You can also use a stand mixer with paddle attachment.
- Separate the egg whites from 3 eggs, add that & beat well.
- Add vanilla extract, beat for a few seconds.
- Add yogurt or sour cream, beat for a minute.
- Using a silicone spatula scrape down the sides of the bowl.
- Add the saffron, beat well.
- Add the dry ingredients, beat for 2 minutes.
- Add milk & beat till well incorporated. Don't overbeat the batter.
- Pour the cake batter onto the pan, smoothen the top.
- 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.
- 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.
- Let cool down completely.
Making sugar-saffron syrup
- In the meantime, let's make the simple sugar syrup.
- Place a saucepan over medium heat, add the sugar, water & saffron.
- Combine well & cook till sugar has completely dissolved in water.
- Lower the heat & simmer for 3 minutes.
- Take the saucepan out of the heat & let cool down completely. Can be kept in the refrigerator.
- After the cake has cooled down, using a fork prick the cake.
- 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.
- Slice the cake into 8 wedges.
- Serve on a plate, if you need more sugar syrup drizzle a tbsp more on the cake slice.
- Top with pistachios & enjoy.
- The cake can be chilled in the refrigerator, tastes even more delish.
- Leftover cake can be stored in the refrigerator for 5 days.
Notes
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.
Instead of sugar syrup, the cake can be frosted with cream cheese frosting.
