Iranian Saffron Syrup Cake

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan with cooking spray and line it with parchment.
2. In a small bowl, mix the milk with the lemon juice and leave it to stand for 5 minutes.
3. Beat the eggs until light and foamy. Gradually add the sugar and beat until pale and creamy. Mix in the oil and the milk mixture until fully combined.
4. Sift the flour, baking powder and ground cardamom together. Add the dry mixture to the wet ingredients gradually, folding gently so the batter stays light and has no lumps.
5. Pour the batter into the pan and level it. Bake for 25 to 30 minutes, until a toothpick inserted in the centre comes out clean. Let the cake cool completely in the pan, about 2 hours, before adding the syrup.
6. Grind the saffron strands with a mortar and pestle. Put the ground saffron in a small bowl with the ice cubes and let the ice melt at room temperature to make the bloomed saffron.
7. In a saucepan, combine the sugar and water over medium-high heat, stirring until the sugar dissolves and the syrup starts to simmer.
8. Add the bloomed saffron and rosewater and cook for 5 to 10 more minutes. Take off the heat and let the syrup cool completely.
9. Cut the cooled cake into diamonds or squares. Spoon the cooled syrup evenly over the cake and let it soak in.
10. Sprinkle the ground pistachios and desiccated coconut over the cake.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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