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Persian Saffron Cake

A traditional dessert bursting with delicate saffron flavor that transports you to Persian culture with every bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Persian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup yogurt Can substitute with sour cream or coconut yogurt.
  • 1/4 cup vegetable oil
  • 3 pieces eggs
  • 1 teaspoon baking powder
  • 1/4 teaspoon saffron threads Soaked in warm water before use.
  • Pinch salt
  • 1/4 cup milk Optional for added moisture.
  • Powdered sugar For dusting, optional.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Soak the saffron threads in a tablespoon of warm water.
  3. In a large bowl, whisk together the yogurt, sugar, vegetable oil, and eggs until smooth.
  4. Sift in the flour, baking powder, and salt, and blend until just incorporated.
  5. Combine the saffron mixture with the batter and add milk if using, then mix gently.
  6. Transfer the batter into a greased cake pan.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool and dust with powdered sugar before serving.

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 2 months.