Saffron Honey Cake with Pistachio and Rosewater Glaze
Equipment
- Mixing Bowl
- Loaf Pan
- Whisk
- Wire Rack
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of saffron threads
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 2 large eggs
- 1/4 cup milk
- 3/4 cup powdered sugar
- 1 tablespoon rosewater
- 1/4 cup shelled pistachios, chopped
Instructions
- Preheat the oven to 350 degrees and line a small loaf pan with parchment paper.
- Stir the flour and baking powder together in a bowl. Crush the saffron threads lightly and set them aside.
- Beat the butter and honey until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and the saffron. Add the flour mixture and mix just until no dry streaks remain.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then move it to a wire rack.
- Whisk the powdered sugar with the rosewater until smooth. Drizzle the glaze over the cooled cake and scatter the chopped pistachios on top.
Notes
Warm the honey slightly before beating it with the butter if it is thick. This helps the batter come together evenly. Store any leftover cake in an airtight container at room temperature for up to two days. The glaze softens the surface, so add the pistachios just before serving to keep them crisp.
Course: Dessert
Cuisine: Mediterranean
Equipment: Mixing Bowl, Loaf Pan, Whisk, Wire Rack
Cuisine: Mediterranean
Equipment: Mixing Bowl, Loaf Pan, Whisk, Wire Rack