Saffron Cake: with saffron and rosewater icing, sprinkled with crushed rose petals and pistachio nuts.

Persian ceramic art I wanted to make something different to contribute to the family Christmas table and I thought for a change I’ll make something for tea! That is ‘tea time’! Tea time is an important ritual in England and especially on Christmas day!

I made this gluten free but you can easily use a wheat flour cake recipe.

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Saffron cake ~ saffron and rosewater icing, sprinkled with crushed rose petals and pistachio nuts

 

You will need ~~

Rose water

Liquid saffron 

Icing sugar

Rose petals

Pistachio nuts

Vanilla essence.

~Make your sponge as you usually would but add two teaspoons of liquid saffron for a rich yellow colour and 1 teaspoon of vanilla for taste.  You could opt to add rosewater as a substitute for vanilla but I think it might be too much if you use it for the icing too. I used two medium eggs in the sponge recipe but you may prefer to add a teaspoon of flour to thicken the mixture up again.

~Remove the sponge from the oven, set to the side and leave to cool.

~Take a bowl and add a tablespoon at a time of icing sugar. Add a teaspoon of liquid saffron and a teaspoon of rosewater initially and just keep adding until you have enough colour and taste to suit you! There is no right or wrong here, its completely personal taste. Pour over the cake.

~ Roughly crush the pistachio nuts and sprinkle over the sponge. Finally sprinkle crushed rose petals over the iced sponge and there you have it!

 

saffron cake top view
saffron cake top view

 

 

 

Nooshi joonet

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How to make liquid saffron ✾

~HOW TO MAKE LIQUID SAFFRON~

liquified  saffron is essential to Persian cooking. You will use it in rice dishes,  Khoresht and for deserts and even in your chai. It gives Persian food its unique and subtle flavour and sets it apart.  I always keep my saffron in an airtight container in a dark cupboard to ensure its rich yellow colour and to avoid it loosing any of its strength of flavour. saffron is very expensive to buy so you want to take care of it. I personally only buy Persian saffron because I know its good quality and I’ll get the results and taste I want. Spanish saffron is widely available in the UK and I buy this only if I run out ( which almost never happens ).

  1. Take a really good pinch or of saffron and place it in a pestle and mortar, add a tiny pinch of sugar or salt ( use which ever will suit your recipe) and grind. I use a pestle and mortar but many people use small food processor and powder up bulk batches of saffron strands at a time .
  2. Place the ground or powdery saffron in cup and add a little boiling water and stir and then cover and allow to infuse for at least 30 minutes. The longer you leave it, the richer the color.

Once you’ve made liquid saffron you can keep it in the fridge for about 2-3 days, but remember to cover it with cling film or keep in an air tight container!

Fact: Saffron is said to help ward off mild depressive thinking. I dont know how true this is but just the colour alone makes you think of sunshine and that makes me smile 🙂