Saffron is such a gift it takes everything it’s in up a notch and the color is happiness inducing. I love this bright yellow spongy cake.
The cake itself is not super sweet which is why the icing is key.
Plus it gives it that rosewater love when, combined with the saffron, yogurt and pistachios, make this cake perfectly Persian.
- 1 cup powdered sugar
- 4 eggs
- 1 cup oil (I used mostly melted coconut oil with a little olive oil because that’s what I had)
- 0.75 cup Greek yogurt (I used 5%)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch salt
- 1 teaspoon saffron threads
- 1 cup powdered sugar, sifted
- 1 tablespoons rose water
- Additional water as needed
- Chopped pistachios (about 0.5 cup)
- Optional: dried rose petals for garnish
- Preheat oven to 320 degrees F. Grease a spring-form pan with baking spray.
- Make cake: in a stand up mixer beat sugar and eggs for 5-10 minutes until batter leaves a trail on itself.
- Meanwhile, crush saffron in a mortar and pestle. Add 3 teaspoons warm water and stir to combine. Scrape liquid into egg and sugar mixture with yogurt and oil and stir until just combined.
- Sift together flour, baking powder and salt and fold into batter until just combined.
- Spread batter evenly into prepared pan and bake for 45 minutes.
- Meanwhile, combine powdered sugar, rose water and an additional few tablespoons of water until you get a thick but pourable icing. Add more water and sugar as needed to get desire consistency.
- Once cake has cooled completely transfer to cookie rack. Pour icing over top and let drip down sides. Add pistachios and rose petals while icing is still wet. Best eaten day cake is made.
Inspired by MyPersianFeast