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Golden Saffron Cake Recipe

User Rating 3 Star Rating (1 Review)

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Saffron is usually associated with savory dishes, so this is an interesting departure from the norm. The saffron really shines in this golden yellow cake which is drizzled with a vanilla syrup and topped with pistachio nuts.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

  • 1 Tablespoon butter, softened
  • 2/3 cup milk, divided use
  • 1 teaspoon saffron threads
  • 1-1/3 cups cake flour
  • 1-3/4 cups sugar, divided use
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large whole egg
  • 2 Tablespoons rose water
  • 1-1/2 teaspoons vanilla, divided use
  • 3/4 cup water
  • 1 Tablespoon chopped pistachio nuts

Preparation:

Preheat oven to 375 F. Brush a 9-inch cake pan with the softened butter.

Place saffron threads and 2 tablespoons of the milk in a small saucepan. Bring to a simmer while stirring, then remove from heat and let cool.

In a large bowl, whisk together cake flour, 1 cup of the sugar, baking powder, and baking soda. Set aside.

In a smaller bowl, combine saffron/milk mixture, remaining milk, egg, rose water, and 1 teaspoon of the vanilla. Pour this wet mixture into the flour mixture and stir with a fork, mixing only until combined.

Immediately pour into prepared cake pan and bake about 15 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 5 minutes.

Meanwhile, stir water and remaining 3/4 cup sugar in a small saucepan and bring to a simmer. Let simmer for 5 minutes, then stir in remaining 1/2 teaspoon vanilla.

Poke holes evenly in the cake with a wooden skewer. Spoon the vanilla syrup over the top of the cake and sprinkle with chopped pistachios. Let cool to room temperature.

To serve, cut the Golden Saffron Cake into diamond shapes, as you would for baklava.

Yield: 10 servings

User Reviews

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 3 out of 5
For the Very decerning palate, Member LupeVelez

I love saffron and I love rose water but never find recipes using either. When I found this one I was estatic. I loved it but doubt that anyone other than a real gourmand would finish a piece without a pitiful look on their faces and looking for a place to spit it out. It would be very at home in an Indian resturant where people would be expecting the unusual but, don't serve it for Susie's birthday party. Excuse me but, I have to finish the cake off.

15 out of 19 people found this helpful.

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