Saffron Pistachio Rosewater Cake

Saffron Pistachio Rosewater Cake
AI

Ingredients

  • 200g all-purpose flour
  • 150g sugar
  • 100g unsalted butter, softened
  • 3 eggs
  • 1 tsp baking powder
  • 1/2 tsp saffron threads, steeped in 2 tbsp hot water
  • 50g pistachios, chopped
  • 2 tbsp rosewater
  • 150ml milk

Steps

  1. Preheat the oven to 180°C and grease a cake tin.
  2. In a bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the saffron water and rosewater.
  5. Fold in the flour and baking powder, alternating with the milk until well combined.
  6. Gently stir in the chopped pistachios.
  7. Pour the batter into the prepared cake tin and bake for 35-40 minutes or until a toothpick inserted comes out clean.
  8. Let the cake cool before serving.