Middle Eastern · Dessert
Saffron Almond Cake
A dense, fragrant Middle Eastern almond cake built on ground almonds and a saffron-steeped milk, lifted with cardamom and finished with a scatter of chopped pistachio for crunch and colour.
$5
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
428Calories
10.9gProtein
29.3gFat
34.2gCarbs
20.8gSugar
3.7gFiber
242mgSodium
122mgChol
9gSat Fat
303mgPotassium
107mgCalcium
2mgIron
0.3mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Turkish Coffee
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C and grease and line a 10cm/4 inch round cake tin.
2
Warm the milk gently and steep the saffron threads in it for 5 minutes until deeply golden and fragrant.
3
Whisk the egg and sugar together until pale and slightly thickened, about 2 minutes by hand.
4
Fold in the melted ghee and the saffron milk until smooth.
5
Sift the cake flour, baking powder, cardamom and salt over the almond flour, then fold this dry mixture into the wet batter until just combined with no streaks.
6
Pour the batter into the prepared tin and smooth the top with a spatula.
7
Bake for 28-32 minutes until a skewer inserted in the centre comes out clean and the top springs back lightly.
8
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
9
Scatter the chopped pistachios over the top just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 50g50g Egg, beaten
- 38g38g Sugar White
- 55g55g Almond Flour
- 18g18g Cake Flour, sifted
- 22g22g Ghee, melted
- 16g16g Whole Milk, warmed, saffron steeped
- 0.2g0.2g Saffron, steeped in warm milk
- 2g2g Baking Powder
- 1g1g Cardamom, ground
- 0.5g0.5g Salt
- 8g8g Pistachio, chopped, garnish, 1
