Description
Persian Orange Cake with Pistachio and Saffron is a delightful dessert that combines zesty oranges, crunchy pistachios, and fragrant saffron, representing the rich flavors and cultural heritage of Persian cuisine.
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Zest of 2 large oranges
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 3 large eggs
- ½ cup (120ml) fresh orange juice
- ½ cup (120ml) plain yogurt
- ½ cup (60g) shelled pistachios, chopped
- 1 cup (240ml) heavy cream
- 1 tbsp powdered sugar
- 1/2 tsp saffron threads, soaked in 1 tbsp warm water
- 2 tbsp chopped pistachios for garnish
Instructions
- Prepare the orange mixture by zesting and juicing the oranges.
- Mix the dry ingredients: flour, baking powder, baking soda, salt, and orange zest.
- Cream the butter and sugar, then add eggs, orange juice, and yogurt. Combine with dry ingredients.
- Fold in chopped pistachios and saffron mixture.
- Pour batter into a prepared cake pan and bake at 350°F (175°C) for 35-40 minutes.
- Cool the cake, then top with saffron cream and garnish with pistachios.
Notes
- Choose large, juicy oranges for the best flavor.
- Store leftovers wrapped tightly at room temperature for up to three days.
- Refrigerate for longer storage, bringing back to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Persian Orange Cake, Pistachio, Saffron, Dessert, Baking