Persian Almond Cake with Saffron and Rose Water
This classic Iranian almond flour dessert is similar to marzipan and gets its sweet, floral aroma from the addition of rose water and saffron.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Mortar and pestle
- Pot
- Measuring cup
- Stand mixer
- Spatula
- Baking pan
- Baking sheet
- Parchment paper
- Rolling pin
- Long knife
- Mixing bowl
- Airtight container
- Plastic wrap
- Refrigerator
- Stove
- Sifter
- Kitchen scale
- Pastry brush
- Spoon
Ingredients
- Canola oil, for greasing
- 2 cups (14 oz.) sugar
- ½ tsp. finely ground saffron
- 3 tbsp. rose water
- 9¼ cups (2 ¼ lb.) blanched almond flour, sifted
- 2 tbsp. finely chopped pistachios
- 1 tsp. freshly ground cardamom seeds
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