Pistachios Fruit-Saffron Cake


  • 3 seedless fruits (including lemon, orange) washed, divided
  • 1 teaspoon pure saffron
  • 100 grams sugar
  • 4 egg (big and very fresh)
  • 1 teaspoon vanilla extract
  • 1/2 cup raw pistachios (shelled and coarsely chopped)
  • 1 teaspoon baking powder
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup honey


  • Put two whole oranges (unpeeled) in microwave safe bowl and cover. Heats on high power until oranges are very soft and liquid are beginning to pool at bottom of bowl, 6 to 8 minutes. When oranges are cool enough to handle, slice into quarters and process in food processor until pureed.
  • Crush most of the saffron with a mortar and pestle, and put half of the powder then in small bowl, stir 1 tablespoon of the juice in bottom of bowl with 1/4 teaspoon saffron threads.
  • In large bowl, Break the egg and sugar together until smooth and creamy then add rest of dry ingredients. Add a couple of tablespoons of warm milk and water mix. Then draw in mixture from the outside to cover the yeast.
  • Cover with a damp cloth and leave for 10 minutes.
  • When the yeast starts to bubble, add cooled saffron and enough lukewarm milk and water to mix to a soft sticky dough. Put in a warm place, covered with damp cloth, until doubled in size.
  • Place tablespoons of mixture on baking tray, lined with parchment, and spacing well. Return to a warm place to allow rising.
  • Bake in a hot oven 350°F. Line 9-inch for 10-15 minutes
  • Zest strips of outer peel from remaining orange and then juice orange. In small saucepan heat zest, juice, honey, and remaining 1/4 teaspoon saffron threads until warm.
  • Invert cake onto serving plate and remove paper. Poke holes into cake with skewer and pour syrup over cake. Cool to room temperature and serve.