Persian Almond Cake with Saffron and Rose Water Recipe | Samsung Food App
his recipe is adapted from Cooking in Iran: Regional Recipes & Kitchen Secrets author Najmieh Batmangli, who describes how a friend's mother in Yazd, Iran, used to make the treats with aromatic pussy...
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Cooking tools:
- Stand mixer
- Mortar and pestle
- Rolling pin
- Baking pan
- Baking sheet
- Parchment paper
- Pot
- Stove
- Whisk
- Spatula
- Chef's knife
- Mixing bowl
- Measuring cup
- Plastic wrap
- Airtight container
- Refrigerator
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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