Yemeni-inspired Piononos with a Middle Eastern Twist

Ingredients

In this Yemeni adaptation of Piononos, we infuse the sponge cake with saffron, a prized spice in Yemeni cuisine. The filling incorporates rosewater and cardamom, which are commonly used in Middle Eastern desserts. The addition of pistachios and honey as toppings adds a touch of Yemeni flair to the dish. We alse have the original recipe for Piononos, so you can check it out.

• For the sponge cake: For the sponge cake:
• 4 large eggs 4 large eggs
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/4 teaspoon saffron threads, crushed 1/4 teaspoon saffron threads, crushed
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• For the filling: For the filling:
• 1 can (14 oz) sweetened condensed milk 1 can (14 oz) sweetened condensed milk
• 1 teaspoon rosewater 1 teaspoon rosewater
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• For the topping: For the topping:
• 1/4 cup (30g) pistachios, chopped 1/4 cup (30g) pistachios, chopped
• Honey, for drizzling Honey, for drizzling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 50g, 40g
• Protein: 8g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line a rectangular baking dish with parchment paper.
2. 2.
   In a mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   Sift the flour into the egg mixture and gently fold until well combined.
4. 4.
   Add the crushed saffron, vanilla extract, and salt to the batter, and fold gently to distribute the saffron evenly.
5. 5.
   Pour the batter into the prepared baking dish and spread it evenly.
6. 6.
   Bake for 12-15 minutes or until the sponge cake is golden and springs back when lightly touched.
7. 7.
   While the cake is baking, prepare the filling by combining the sweetened condensed milk, rosewater, and ground cardamom in a bowl. Mix well.
8. 8.
   Once the sponge cake is baked, remove it from the oven and let it cool for a few minutes.
9. 9.
   Carefully transfer the cake onto a clean surface and spread the filling evenly over the cake.
10. 10.
    Gently roll the cake into a log shape, starting from one of the shorter ends.
11. 11.
    Place the rolled cake on a serving platter, seam side down.
12. 12.
    Sprinkle the chopped pistachios over the top of the cake and drizzle with honey.
13. 13.
    Slice the Piononos into individual servings and serve.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the crushed threads in a tablespoon of warm milk for 10 minutes before adding them to the batter.
• Rosewater — Use a high-quality rosewater to ensure a delicate and authentic flavor in the filling.
• Pistachios — Toast the pistachios lightly in a dry pan for a few minutes to enhance their nutty flavor before chopping and sprinkling them over the Piononos.

Tips & Tricks

• For a more pronounced saffron flavor, you can increase the amount of saffron threads used in the recipe.
• If you prefer a stronger cardamom flavor, you can add an extra pinch of ground cardamom to the filling.
• To make the Piononos even more indulgent, you can drizzle them with a chocolate sauce before serving.
• If you don't have rosewater, you can substitute it with orange blossom water for a different floral note.
• Serve the Piononos chilled for a refreshing dessert experience.

Serving advice

Serve the Yemeni-inspired Piononos as a delightful dessert after a Yemeni feast or as a sweet treat during special occasions. They can be enjoyed on their own or paired with a cup of aromatic Yemeni coffee or tea.

Presentation advice

To enhance the presentation, dust the Piononos with a sprinkle of powdered sugar just before serving. You can also garnish the serving platter with fresh rose petals or saffron threads for an elegant touch.