Persian Almond Cake with Saffron and Rose Water

Name: Persian Almond Cake with Saffron and Rose Water
Prep time: 3 h
Cook time: 1 h
Total time: 4 h
Cuisine: Middle Eastern
Ingredients: Canola oil, for greasing; 2 cups (14 oz.) sugar; ½ tsp. finely ground saffron; 3 tbsp. rose water; 9¼ cups (2 ¼ lb.) blanched almond flour, sifted; 2 tbsp. finely chopped pistachios; 1 tsp. freshly ground cardamom seeds

4 steps

Prep:3hCook:1h

his recipe is adapted from Cooking in Iran: Regional Recipes & Kitchen Secrets author Najmieh Batmangli, who describes how a friend's mother in Yazd, Iran, used to make the treats with aromatic pussy willow flowers, which she would spread across a tray of ground almonds, flavoring the nuts with their sweet fragrance. Here, the perfume comes from rose water. When using saffron, Batmanglij says, "to get the best flavor, aroma, and color," grind whole threads with a mortar and pestle and dissolve them in warm water. In this case, the saffron is dissolved into a sugar syrup that binds the almond flour into a thick, marzipan-like paste.

Updated at: Thu, 17 Aug 2023 04:42:14 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1003.6 kcal (50%)

Total Fat71.3 g (102%)

Carbs70 g (27%)

Sugars59.5 g (66%)

Protein29.9 g (60%)

Sodium0.6 mg (0%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

canola oil

for greasing

2 cupssugar

½ tspsaffron

finely ground

3 Tbsprose water

9 ¼ cupsblanched almond flour

sifted

2 Tbsppistachios

finely chopped

1 tspcardamom seeds

freshly ground

Instructions

Step 1

Lightly grease a 9½x13-inch baking pan or rimmed baking sheet with oil, then line with parchment paper and lightly grease the paper.

Step 2

STEP 2 In a small pot, bring the sugar and 1 cup water to a boil over medium-high heat. Remove from the heat, add the saffron and rose water, and stir well until the sugar has dissolved. Set aside to cool completely.

Step 3

STEP 3 Transfer the syrup to a stand mixer fitted with the whisk attachment. Beat on high speed until it is foamy and thickened, about 3 minutes. Using a rubber spatula, gradually fold in the almond flour and mix until you have a thick, homogeneous paste. Transfer the paste to the prepared pan, place a sheet of greased parchment paper on top (oiled side down), and use your hands to flatten the paste. (It should be about 2 inches thick.) Using a rolling pin, flatten the paste further and even out the surface, then transfer to the fridge (still covered with parchment paper) for at least 24 hours or up to 3 days.

Step 4

STEP 4 Oil a long knife, then cut the cake into 25 diamond-shaped pieces. In a small bowl, stir together the pistachios and cardamom, then garnish each diamond with a generous pinch of the pistachio mixture. Serve immediately, or transfer in a single layer to an airtight container or cover tightly with plastic wrap, refrigerate, and serve within 1 week.