Cake Yazdi

Ingredients

• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) vegetable oil 1 cup (240ml) vegetable oil
• 4 large eggs 4 large eggs
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) almond flour 1/2 cup (60g) almond flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon baking soda 1/4 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon saffron threads, dissolved in 1 tablespoon warm water 1/4 teaspoon saffron threads, dissolved in 1 tablespoon warm water
• 1/4 cup (60ml) rosewater 1/4 cup (60ml) rosewater
• 1 tablespoon orange blossom water 1 tablespoon orange blossom water
• 1/4 cup (30g) crushed pistachios, for garnish 1/4 cup (30g) crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 2g
• Carbohydrates (total, sugars): 36g, 24g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a cake pan.
2. 2.
   In a large mixing bowl, whisk together the sugar and vegetable oil until well combined.
3. 3.
   Add the eggs, one at a time, beating well after each addition.
4. 4.
   In a separate bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, salt, and ground cardamom.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Stir in the dissolved saffron, rosewater, and orange blossom water until evenly incorporated.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. 8.
   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. 10.
    Once cooled, sprinkle the crushed pistachios over the top of the cake for garnish.
11. 11.
    Slice and serve the Cake Yazdi at room temperature.

Treat your ingredients with care...

• Saffron — To ensure the best flavor, use high-quality saffron threads and dissolve them in warm water before adding to the batter.
• Rosewater — Use a pure rosewater extract for the most authentic taste. Adjust the amount according to your preference for the intensity of the floral flavor.
• Pistachios — For a vibrant green color, use unsalted and shelled pistachios. Crush them just before garnishing the cake to maintain their freshness.

Tips & Tricks

• For an extra touch of elegance, dust the cake with powdered sugar before serving.
• Experiment with different nuts for garnishing, such as slivered almonds or chopped walnuts.
• Serve the Cake Yazdi with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for a delightful twist.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• To intensify the saffron flavor, soak the threads in warm milk instead of water before adding to the batter.

Serving advice

Serve the Cake Yazdi as a centerpiece dessert for special occasions or enjoy it as a delightful treat with a cup of Persian tea. Slice it into wedges and present it on a decorative platter for an eye-catching display.

Presentation advice

To enhance the visual appeal, sprinkle a few additional saffron threads on top of the cake before baking. This will create a beautiful marbled effect once the cake is sliced.