Description
Persian Saffron Cake with Orange Zest and Pistachio is a delightful dessert that combines rich flavors and vibrant colors, representing Persian heritage and culture.
Ingredients
Scale
- 200g (1 1/2 cups) all-purpose flour
- 150g (3/4 cup) granulated sugar
- 120ml (1/2 cup) vegetable oil
- 3 large eggs
- 120ml (1/2 cup) freshly squeezed orange juice
- Zest of 2 oranges
- A pinch of saffron threads, soaked in 2 tbsp warm water
- 1 tsp baking powder
- 1/4 tsp salt
- 100g (3/4 cup) shelled pistachios, finely chopped
- 2 tbsp granulated sugar (for pistachio crust)
Instructions
- Soak saffron threads in 2 tablespoons of warm water for about 10 minutes.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl, beat the eggs and granulated sugar until pale and fluffy.
- Gradually add vegetable oil, orange juice, and saffron infusion to the egg mixture and mix well.
- Gently fold the dry ingredients into the wet mixture until just incorporated.
- Fold in the orange zest and prepare the pistachio crust by mixing chopped pistachios with 2 tablespoons of sugar.
- Pour the batter into a prepared 8-inch round cake pan and sprinkle the pistachio mixture on top.
- Bake in a preheated oven at 175°C (350°F) for 35-40 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use high-quality saffron for the best flavor and aroma.
- Store leftover cake wrapped tightly in plastic wrap or in an airtight container.
- Consider serving with whipped cream or vanilla ice cream for added richness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Persian cake, saffron cake, orange zest, pistachio, dessert, baking