Thursday, 4 March 2021

Saffron Nut and Orange Cake

Semolina and Saffron Cake with Nuts and Orange

This cake is tasty and easy to make. Warm, drizzled with orange and saffron-flavored yoghurt, a scoop of fresh cream, or on its own, it tastes delicious.

It is a cake that needs no gadgets - Just a spoon and two bowls!

This is the ideal fusion of flavours thanks to Parsi taste buds and Persian heritage. The recipe has the same stability as a cake, but it has a pudding-like consistency. Instead of being sliced, it is better served with a spoon. The addition of the saffron-orange yoghurt sauce expands the category.




Preheat oven to 350F/ 180C

Prepare an 8 inch pan with parchment and butter


¾ cup walnuts

1/ 4th cup semolina

3/ 4th cup light brown sugar

1 ½ tsp baking powder

Pinch of salt

4 eggs, at room temperature

3/ 4th cup safflo oil

Zest of 2 oranges – divided in two

Juice of two oranges

1/ 3rd cup icing sugar

A generous pinch of saffron threads

1/ 2 cup thick yogurt

 

Step 1

Toast the walnuts and grind them finely.

In a bowl mix the dry ingredients nuts, semolina, brown sugar, baking powder and salt

Step 2

In a bowl, using a wooden spoon, mix till smooth—do not over beat—the eggs, oil, and half the orange zest. Mix in the dry ingredients until just combined.

Pour into the prepared pan and bake for 22 minutes, till slightly wobbly in the center.

Sauce

In a pan, boil for 12 minutes, till sticky, the orange juice and remaining zest with the icing sugar. Add a generous pinch of saffron threads. Pour over the baked cake.

Save a few teaspoons of the sauce to swirl into the yogurt. Eat the cake while serving the yoghurt on the side.

 




 Photograph courtesy of Sheriar Hirjikaka

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.


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