Persian Carrot-Pistachio Cake with Saffron Glaze

Saffron_Cake.jpg

Pistachio, saffron and cardamom are very typical ingredients in Persian cuisine. Especially, a combination of the three is often found in sweets and pastries and reminds me a lot of my childhood. Expect an incredibly moist carrot cake that has great texture from the pistachios and an irresistible flavour of the spices from the Orient.

*Saffron is the world's most valuable spice by weight, originating from Iran. The purple saffron crocus is grown in the Mashhad region and its threads are plucked by hand and dried in the sun.

saffron.jpg

Ingredients

For the dough:

  • 375 g carrots (3 large carrots)

  • 250 g flour

  • 220 g brown sugar

  • 125 g butter

  • 125 vegetable oil

  • 80 g pistachios (optionally more for garnish)

  • 4 eggs

  • 2 tsp baking powder

  • 1 tsp ground cinnamon

  • 1.5 tsp ground cardamom

  • pinch of salt

For the glaze:

  • 100 g cream cheese

  • 60 g soft butter

  • 220 g powdered sugar

  • splash of lemon juice

  • 10 strings of saffron (optionally more for garnish)

Optionally: rose petals for garnish

What you need

  • Medium sized saucepan

  • kitchen scale

  • fine-mesh sieve

  • large mixing bowl

  • small bowl

  • chopping board

  • hand mixer

  • round cake mould

  • peeler

  • spatula

  • grater

  • mortar and pestle

  • sharp knife

Saffron_cake1.jpg

Method

  1. Preheat oven to 175 °C.

  2. Peel and grate 375 g carrots. Set aside.

  3. Melt 125 g butter in a small saucepan on medium heat until foaming, then add 80 g pistachios and cook for 5 minutes, stirring often until they start browning.

  4. Pour the mixture through a sieve to separate the pistachios from the butter. Set aside.

  5. Add 4 eggs, 125 ml vegetable oil, 220 g brown sugar, 1 tsp cinnamon, and 1.5 tsp cardamom to a large mixing bowl. Beat all on medium speed with an electric hand mixer or kitchen machine for 1 minute.

  6. Add 250 g flour, 2 tsp baking powder, and a pinch of salt to the mixture and continue mixing on medium speed for 2 minutes until an even dough comes together.

  7. Reduce the speed and slowly pour in the melted butter, beat until combined.

  8. Use a sharp knife to chop the pistachios finely on a chopping board.

  9. Add the carrot and pistachio to the dough and mix under with a spatula.

  10. Grease the cake mold with butter, then transfer the dough into the mold.

  11. Place the cake on the middle oven rack and bake for 45 minutes.

  12. For the glaze, mix 100 g cream cheese, 220 g powdered sugar, 60 g soft butter, and a splash of lemon juice on low speed.

  13. Place 10 saffron strings in a mortar with 1/4 tsp sugar, then use the pestle to grind the saffron until you get a fine powder. Mix the saffron sugar into the frosting until it evenly turns yellow.

  14. Spread the frosting over the cake and garnish with chopped pistachios, saffron strings, and rose pestles.

Nooshe Jan! (“Enjoy your meal” in Farsi )

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