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Persian Saffron Cake

Delicious Persian Saffron Cake That Will Wow Your Guests

Experience the enchanting taste of Persian Saffron Cake, a delightful dessert with exotic flavors and stunning presentation.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: Persian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup milk Use full-fat milk for a richer flavor and moisture.
  • 1 teaspoon lemon juice Fresh lemon juice adds a subtle tang.
  • 4 pieces eggs Helps to provide structure.
  • ¾ cup sugar Adjust according to your sweetness preference.
  • ½ cup neutral oil Avocado or grapeseed oil keeps it moist.
  • 2 cups all-purpose flour Forms the base of your cake.
  • 2 teaspoons baking powder Essential for achieving that perfect rise.
  • ½ teaspoon cardamom Adds warmth and depth to the flavor.
  • 10 strands saffron Lends its unique aroma and golden hue.
For the Saffron Syrup
  • 1 cup sugar Sweetens the syrup.
  • 1 cup water Helps dissolve the sugar for syrup consistency.
  • 3 tablespoons bloomed saffron Enhances the syrup’s flavor and color.
  • 1 tablespoon rosewater Adds a floral note that elevates taste.
For the Garnish
  • 2 tablespoons ground pistachios Provides crunch and a pop of color.
  • 2 tablespoons desiccated coconut Adds texture and a tropical hint.

Equipment

  • mixing bowl
  • whisk
  • Baking Pan
  • saucepan

Method
 

Making the Cake
  1. Soak the 10 strands of saffron in 2 cubes of ice for about 10 minutes.
  2. In a large mixing bowl, whisk together the milk, lemon juice, eggs, sugar, and oil until well combined.
  3. In a separate bowl, mix together the flour, baking powder, cardamom, and the bloomed saffron mixture. Fold into the wet mix.
  4. Pour the batter into a greased baking pan. Bake at 350°F for about 30-35 minutes, or until golden brown.
  5. In a small saucepan, dissolve sugar in water, stir in bloomed saffron and rosewater. Heat until thickened, about 10 minutes.
  6. Once the cake is baked, pour the saffron syrup over the top to soak into the cake.
  7. Sprinkle the cake with ground pistachios and desiccated coconut before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 33gProtein: 4gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 2mgCalcium: 6mgIron: 8mg

Notes

This Persian Saffron Cake tastes best the day after baking, as flavors deepen. Enjoy baking and indulging in your beautiful cake!

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