Saffron cake recipe
This fragrant Persian saffron cake recipe includes classic Middle Eastern flavours like rosewater, cardamom, pistachio and the star ingredient, 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.sainsburysmagazine.co.uk.
Cooking tools:
- Hand mixer
- Skewer
- Oven
- Baking pan
- Saucepan
- Mixing bowl
- Whisk
- Parchment paper
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Measuring cup
- Kitchen scale
Ingredients
- flavourless oil, to grease
- 50ml whole milk
- 1 tsp saffron
- 250g caster sugar
- 6 large eggs
- ½ tsp ground cardamom (from about 20 pods)
- 200g ground almonds
- 1 tsp baking powder
- 100g plain flour
- 250g natural yogurt
- ½ tsp concentrated rosewater (such as Nielsen-Massey)
- 75g pistachio kernels, finely chopped
- 125g caster sugar
- 2 tsp concentrated rosewater
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