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Orange Saffron and Pistachio Cake with Syrup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 71 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

Description

This Orange Saffron and Pistachio Cake with Syrup is a moist and fragrant loaf cake that combines the citrusy brightness of orange zest and juice with the exotic aroma of saffron. Chopped pistachios add a delightful crunch, while a warm orange syrup soaks into the baked cake, enhancing its flavor and moisture. Perfect as a refined dessert or an elegant teatime treat.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • A pinch of saffron threads

Wet Ingredients & Mix-ins

  • 1/2 cup (115g) unsalted butter, softened
  • 3 large eggs
  • 1/2 cup (120ml) plain yogurt
  • Zest of 2 oranges
  • 1 tsp vanilla extract
  • 1/2 cup (50g) shelled pistachios, chopped

Syrup

  • 1/2 cup (120ml) orange juice
  • 1/4 cup (50g) sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and saffron threads to evenly distribute the leavening agents and saffron flavor.
  3. Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter with the sugar until the mixture is light and fluffy, which helps to incorporate air for a tender crumb.
  4. Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next to ensure a uniform batter.
  5. Add Yogurt, Orange Zest, and Vanilla: Stir in the plain yogurt, orange zest, vanilla extract, and saffron mixture evenly throughout the wet ingredients to infuse flavor and moisture.
  6. Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing to keep the cake tender.
  7. Add Pistachios: Fold in the chopped pistachios, distributing them evenly in the batter to add texture and nuttiness.
  8. Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
  9. Bake the Cake: Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  10. Prepare Orange Syrup: While the cake bakes, heat the orange juice with sugar in a small saucepan until the sugar dissolves completely to make a flavorful syrup.
  11. Apply Syrup: Once the cake is baked and still warm, prick the top all over with a toothpick and pour the warm orange syrup evenly over it to soak in.
  12. Rest and Serve: Allow the cake to absorb the syrup for 10-15 minutes before slicing and serving so the flavors fully develop and the texture is moist.

Notes

  • Allow the cake to cool slightly before pouring the syrup to prevent it from soaking in too quickly and making the cake soggy.
  • You can substitute plain yogurt with Greek yogurt for a tangier flavor and slightly denser texture.
  • If saffron is unavailable, a pinch of ground cardamom can be used to add a warm, aromatic note.
  • For a nut-free version, omit the pistachios or replace them with toasted sesame seeds.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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Find it online: https://everydaytastykitchen.com/orange-saffron-and-pistachio-cake-with-syrup-recipe/