Golden Saffron Cake

This cake glows golden from saffron threads steeped in warm milk and perfumed with rose water, then gets drenched in a vanilla sugar syrup poked through with a skewer. Chopped pistachios scattered on top finish the look. Cut it into diamond shapes like baklava and you’ve got a dessert that looks and tastes like something from a Middle Eastern bakery.

The saffron steeping step is where the color and flavor begin. Heat the threads in a small amount of milk just until simmering, then let the saffron bloom. That deep gold liquid carries an earthy, honey-like flavor that tints the entire cake a warm yellow. Rose water adds a floral perfume that complements the saffron beautifully.

This is a surprisingly light cake. Egg substitute, skim milk, and only a tablespoon of butter keep the fat low while the sugar syrup soaked into the warm cake provides all the moisture and sweetness. Poke the holes deep and evenly so the syrup reaches the bottom. The cake should feel heavy and damp when properly soaked.

Chef Tips

• Use real saffron threads, not powdered saffron. Threads give better color and more nuanced flavor
• Don’t over-stir the batter. Mix just until the dry ingredients are incorporated for the lightest texture
• The cake must be warm when the syrup goes on. Cold cake won’t absorb the syrup evenly
• Rose water varies in strength by brand. Start with one tablespoon and add more to taste

Variations

• Use a whole egg instead of egg substitute for a richer cake
• Replace pistachios with slivered almonds or a mix of both
• Add a pinch of cardamom to the batter for an extra layer of warm spice