saffron rosewater cake recipeDelicious Homemade Saffron Cake Recipe with Rosewater and Saffron

saffron rosewater cake recipe

Saffron cake is one of the most popular and delicious Iranian cakes, loved by many people. In this article, we’ll guide you on how to prepare this exquisite saffron and rosewater cake. If you’ve never made a saffron rosewater cake before, we highly recommend following the steps in this article.

In this article, we will cover:

  • Ingredients required for saffron and rosewater cake
  • How to make saffron cake
  • How to prepare saffron and rosewater syrup for the cake

Ingredients Needed for Saffron and Rosewater Cake

  • Sugar: 1 cup
  • Flour: 2 cups
  • Eggs: 4
  • Vanilla: ½ teaspoon
  • Baking powder: 2 teaspoons
  • Milk: ½ cup
  • Rosewater: 1 tablespoon
  • Saffron: 1 tablespoon
  • Liquid oil: ½ cup

How to Make Saffron Cake

To prepare the saffron cake, first break 4 eggs and let them reach room temperature.

Next, take a bowl and put the eggs into it. Add vanilla and sugar, and mix them at high speed using a hand mixer until the mixture becomes thick and whitish. This will take around 10 minutes.

Once the mixture turns white, it’s time to add the milk. Adding milk will make the cake softer, and it’s important that the milk is warm before mixing it in.

Now, add the liquid oil. After adding the oil, mix everything together. Rosewater and saffron are added next. Both of these ingredients are key to creating the perfect saffron cake, and it is recommended to use high-quality saffron, such as super-flowering saffron.

In the next step, take another bowl and mix the flour and baking powder. These should be sifted two or three times to remove fine particles of flour. Afterward, add this mixture in three stages to the wet ingredients.

Preheat the oven to 180°C. Once it’s heated, place the cake batter-filled pan in the middle rack of the oven. Let the cake bake for about 45 minutes.

Finally, after this time has passed, test the cake with a toothpick. If it comes out clean, your saffron cake is ready to be removed from the oven. Enjoy your saffron cake with some saffron tea!

How to Prepare Rosewater and Saffron Syrup for the Cake

In a pot, mix 1 cup of sugar with 1 cup of water. Stir it until the sugar fully dissolves. Once the mixture boils, add half a small cup of brewed saffron. Next, pour in half a cup of rosewater and half a cup of cardamom essence. Mix well, and your rosewater and saffron syrup is ready to be added to the cake.

You don’t have to use syrup in your saffron cake, but if you want the cake to be moist, feel free to use the syrup as described above.

Important Tips for Baking Saffron and Rosewater Cake

  • Be careful with the amount of saffron and rosewater. Adding too much can cause a bitter taste in the cake, so add a small amount and gradually increase it to your preference.
  • Avoid making the cake too sweet, as it contains sugar in the batter. If the syrup is too sweet, it can give an unpleasant taste. If you prefer less sweetness, adjust the amount of sugar accordingly.
  • The syrup recipe above can also be replaced with another combination. For instance, you can mix 1 cup of milk with saffron, add sugar and cornstarch, and cook until the mixture thickens. This will create a lovely syrup to pour over the cake.
  • If you’d like, you can add whipped cream on top of the cake as it’s baking.
  • For decoration, you can use fruits like strawberries, oranges, or a mix of various nuts.
  • If you don’t enjoy the taste of saffron, you can use grated lemon or orange zest instead.