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Orange Pistachio Saffron Cake

This floral cake gets it character from the whole orange that goes into making it. The fruit not only adds a rich summer like citrus flavor but also makes for a very airy crumb texture. The addition or pistachios adds a contrasting crunchy texture to the cake. But the best part about this cake has to be the honey saffron syrup that helps keep that orange fresh and the entire cake moist.
Prep Time 10 mins
Cook Time 40 mins
Decoration Time 5 mins
Course Dessert, Sweet tooth, Cake, tea time
Cuisine Middle Eastern
Servings 6 Mini Bundts

Equipment

  • Food processor/Blender
  • Large mixing bowl
  • Saucepan
  • Rubber spatula
  • Tablespoons
  • Bundt tin/Mini bundt tin/cake tin

Ingredients
  

Cake

  • 450 gm Oranges (quartered and seeds removed)
  • 225 gm Butter (soft)
  • 250 gm Castor sugar
  • 3 nos Eggs
  • 320 gm Flour
  • ½ tsp Baking soda
  • 2 tsp Baking powder
  • Pinch Salt
  • ¼ cup Pistachios (sliced and lightly toasted)

Syrup

  • 1 cup water
  • 3 tbsp honey
  • 10 strands Saffron

Whipped Cream

  • 200 ml Whipping cream (chilled)
  • 1 tsp Vanilla

Garnish

  • 3 tbsp Pistachios

Instructions
 

  • Preheat the oven to 170°C. Spray your bundt tin with baking spray or brush with oil and set aside.
  • In your food processor/blender blitz your oranges until it’s the consistency of chunky mashed potatoes.
  • Add the butter and blend again until combined. Add the sugar ad blend further.
  • At this stage scrape down the sides of the blender and blend once more. Add the eggs all at once and blend until smooth.
  • Add all the rest of the cake ingredients except for the nuts and blend for 2-3 seconds until the mixture looks almost combined. When you look at it you will see pockets of flour, that’s okay.
  • Add the nuts and using the spatula briefly mix the batter together until you don’t see any flour. Transfer batter to the prepared tin and level using a spoon.
  • Place on the middle wrack of the oven and bake for 38-30 mins* (refer to the time mentioned above)
  • Once the cake is baked through, toothpick inserted into the center comes out clean leave to cool at room temperature for 5 minutes before removing from the tin.
  • After the cake has been removed from the tin, generously pour over the syrup and let it soak in all that goodness while it is still warm.
  • While the cake is cooling down, whisk the ingredients for the cream in a large bowl until soft peaks. Do this with a whisk/electric beater/planetary mixer.
  • Once the cake has cooled, dollop the cream on top of the cake and garnish with more nuts or serve the cream on the side with a slice of the cake.

Notes

Pro Tip
-Make this mini Bundt cake ahead of time and freeze them. Microwave it for a min when needed and serve with fresh cream or VANILLA ICE CREAM.
- They also work well as cupcakes and you can pipe over my cream cheese frosting.