Golden Saffron Cake

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Servings: 10 Difficulty: Advanced
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A fragrant, syrup-soaked Greek-inspired cake with delicate pistachio notes
Golden Saffron Cake recipe image
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Golden Saffron Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 748.3

Description

This Golden Saffron Cake is a fragrant, syrup-soaked Greek-inspired dessert that balances delicate floral notes with rich sweetness. Infused with real saffron threads and rose water, the cake boasts a tender crumb and a vibrant golden hue. Soaked in a simple sugar syrup and garnished with chopped pistachios, it offers a moist, indulgent texture reminiscent of baklava. Perfect for special occasions, holidays, or as an elegant ending to a dinner party, this vegetarian-friendly treat brings home-style warmth and sophistication to any table. It is simple to make with pantry staples and delivers a memorable flavor experience that guests will love.

Ingredients

Directions

  1. Preheat oven to 375F (190C). Brush a 9-inch cake pan with softened butter.
  2. In a small saucepan, combine 2 tablespoons of non-fat milk and saffron threads. Heat over medium heat, stirring until just simmering. Remove from heat and let steep.
  3. In a large bowl, sift together cake flour, 1 cup of sugar, baking powder, and baking soda.
  4. In a separate medium bowl, whisk together the saffron-milk mixture, remaining non-fat milk, egg substitute, rose water, and 1 teaspoon of vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Stir quickly just until blended; do not overmix.
  6. Pour the batter into the prepared pan. Bake for 15 minutes, or until a wooden pick inserted into the center comes out clean.
  7. While the cake bakes, prepare the syrup. In a small saucepan, combine the remaining 3/4 cup of sugar and 3/4 cup of water. Heat over medium heat, stirring until sugar dissolves, then bring to a simmer.
  8. Simmer the syrup for 5 minutes. Remove from heat and stir in the remaining 1/2 teaspoon of vanilla extract.
  9. Remove the cake from the oven and let it cool in the pan for 5 minutes.
  10. Using a skewer, poke holes evenly across the entire surface of the warm cake.
  11. Slowly spoon the warm syrup evenly over the top of the cake, allowing it to soak in.
  12. Sprinkle the chopped pistachios over the top of the soaked cake.
  13. Allow the cake to cool completely before cutting into diamond-shaped pieces, baklava-style.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 748.3kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 2.3g12%
Cholesterol 8.9mg3%
Sodium 216.2mg10%
Total Carbohydrate 172.1g58%
Dietary Fiber 1.4g6%
Sugars 107.1g
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you prefer, you can substitute the 1/4 cup egg substitute with 1 large egg.

For the milk, you can use thawed frozen non-fat milk if convenient.

Ensure the cake is still warm when adding the syrup for maximum absorption.

Store leftovers in an airtight container at room temperature for up to 2 days.

Keywords: saffron, cake, greek, dessert, pistachio, rose water, vanilla, syrup, baking, vegetarian, flour, sugar, milk, golden, fragrant, moist, indulgent, holiday, party, homemade
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