Saffron and cardamom sponge cake... a distinctive cake with a luxurious feel and a warm, comforting taste. It boasts a beautiful golden color and a rich, aromatic fragrance. The combination of saffron and cardamom gives it a unique flavor, while yogurt, orange juice, and olive oil help keep it moist and tender. It's the perfect choice to serve with tea or coffee on any special occasion.
Cooking Time
60 minutes
Serves
6 people
Ingredients for Cardamom and Saffron Sponge Cake
- Eggs: 2 (large, at room temperature)
- Caster sugar: 155g
- All-purpose flour: 190g
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: a pinch
- Cardamom: 1 tsp (ground)
- Olive oil: 65g (extra virgin)
- Milk: 60g
- Orange juice: 50g (fresh)
- Yogurt: 120g (full-fat Greek yogurt/or sour cream)
- Orange zest: to taste
- Vanilla extract: 1 tsp
- Saffron: ¼ tsp
- Sugar: ¼ tsp
- Cream: to taste (for garnish)
- Pistachios: to taste (crushed, for garnish)
Method Preparing Saffron and Cardamom Sponge Cake
Preheat the oven to 160°C (fan heat) and line an 8-inch round cake pan with baking paper.
Grind the saffron and sugar together using a mortar and pestle until finely powdered, then transfer to a bowl.
Heat the milk and add the saffron mixture; set aside to infuse the color and flavor.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and ground cardamom.
In a large bowl, whisk together the olive oil, sugar, eggs, vanilla, orange juice, and orange zest.
Add the saffron-infused milk and yogurt, and mix until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until just combined, without overmixing.
Pour the batter into the prepared pan.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Decorate the cake with prepared frosting and crushed pistachios as desired.
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