Description
This Saffron Pistachio Milk Cake is a moist and fragrant dessert featuring the luxurious aroma of saffron and the crunchy texture of pistachios. Made with simple ingredients like whole milk, butter, and cardamom, this cake offers a delicate balance of flavors and is perfect for special occasions or a delightful treat any time.
Ingredients
Scale
Wet Ingredients
- 2 cups whole milk
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup water
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cardamom
Other Ingredients
- 1/4 teaspoon saffron threads
- 1/2 cup pistachios, chopped
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside to ensure the cake doesn’t stick while baking.
- Soak saffron: In a small bowl, soak the saffron threads in 1/4 cup of warm water for about 10 minutes to fully release their vibrant color and aromatic flavor.
- Mix wet ingredients: In a large mixing bowl, combine the whole milk, sugar, and melted butter. Whisk thoroughly until the sugar is fully dissolved to create a smooth mixture.
- Add dry ingredients and saffron water: Gradually add the all-purpose flour, baking powder, salt, ground cardamom, and the saffron-infused water (including saffron threads) into the milk mixture. Stir carefully until just combined to avoid overmixing which can toughen the cake.
- Incorporate pistachios and vanilla: Gently fold in the chopped pistachios and vanilla extract, distributing them evenly throughout the batter for added texture and flavor.
- Pour and smooth batter: Pour the batter into the prepared cake pan, then smooth the top with a spatula to ensure even baking.
- Bake the cake: Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before serving.
Notes
- Ensure not to overmix the batter to keep the cake light and fluffy.
- Using warm water to soak saffron helps release more color and aroma.
- You can toast the pistachios lightly for a nuttier flavor if desired.
- This cake pairs wonderfully with a cup of tea or coffee.
- Store leftovers in an airtight container at room temperature for up to 3 days.
