Description
This Saffron Pistachio Milk Cake is a delicate and moist dessert infused with aromatic saffron and warm cardamom, complemented by crunchy chopped pistachios. Perfect for special occasions or an indulgent treat, this cake combines fragrant Middle Eastern-inspired flavors baked to perfection in a tender, buttery crumb.
Ingredients
Scale
Liquid Ingredients
- 2 cups whole milk
- 1/4 cup water
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cardamom
Special Ingredients
- 1/4 teaspoon saffron threads
- 1/2 cup pistachios, chopped
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and set it aside, ensuring the cake won’t stick.
- Soak the Saffron: Place the saffron threads into a small bowl with 1/4 cup of warm water. Allow them to soak for about 10 minutes to fully release their aroma and vibrant color.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the whole milk, sugar, and melted butter until the sugar completely dissolves, creating a smooth base for the batter.
- Add Dry Ingredients and Saffron: To the milk mixture, add the all-purpose flour, baking powder, salt, ground cardamom, and the saffron-infused water including the threads. Stir gently until just combined, avoiding overmixing to keep the cake tender.
- Fold in Pistachios and Vanilla: Carefully fold in the chopped pistachios and the vanilla extract, distributing them evenly throughout the batter.
- Transfer Batter to Pan: Pour the prepared batter into the greased cake pan. Use a spatula to smooth the surface for even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Notes
- Be careful not to overmix the batter to ensure a light and fluffy texture.
- Soaking saffron is essential to extract its full flavor and vibrant color.
- You can substitute pistachios with almonds or walnuts if preferred.
- Allow the cake to cool completely for best slicing results.
- Store leftovers in an airtight container at room temperature for up to 2 days.
