Recipe Index

Ingredients

• 3½ oz type 00 flour (about 0.8 cup)
• almond flour (about 1 cup)
• almond milk (1/4 cup)
• ⅛ oz saffron threads (a small pinch, about 0.004 oz)
• 1/2 tsp ground cardamom
• 1¾ oz pistachios, shelled and roughly chopped, divided
• Zest of 1 orange
• 4 eggs, at room temperature
• sugar (about 0.7 cup)
• 1 tsp rose water
• Greek yogurt (about 0.7 cup)
• 1 1/2 tsp baking powder
• almonds, roughly chopped (about 0.3 cup)
• orange juice (3.4 oz), for the syrup
• Icing sugar, to dust
• Edible hibiscus flowers, to decorate (optional)

Method

1. Warm the almond milk gently, remove from the heat, add the saffron threads and leave to infuse for at least 15 minutes.
2. Preheat the oven to 350°F. Grease a 9 in springform pan and line the base with baking paper.
3. Whisk the flour, almond flour, baking powder and cardamom together in a bowl.
4. In a large bowl, beat the eggs and sugar for 4–5 minutes until pale, thick and ribboning off the whisk.
5. Beat in the yogurt, rose water, orange zest and the saffron almond milk.
6. Fold the dry ingredients into the egg mixture in two additions, mixing just until combined, then fold in half the pistachios.
7. Pour the batter into the pan and bake for 45–50 minutes until risen, golden and a skewer inserted in the centre comes out clean.
8. Meanwhile, simmer the orange juice for 2–3 minutes to concentrate it slightly, then set aside.
9. Spoon the warm orange juice over the hot cake in the pan and leave for 15 minutes to absorb.
10. Release the cake, dust with icing sugar, and decorate with the remaining pistachios, the chopped almonds and edible flowers before serving.

Prep: 30 min · Cook: 50 min · Total: 80 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data