This Persian saffron syrup cake has a soft yogurt crumb and a fragrant soak of saffron, rosewater and cardamom. It is sometimes called baklava cake, although there is no filo pastry in it. The cake is cut before the cool syrup is added, helping every piece absorb the flavour evenly.
Saffron syrup cake ingredients
For the yogurt cake
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1 cup neutral oil
- 1 cup thick, mild yogurt, at room temperature
- 2 cups plain flour
- 2 teaspoons baking powder
- ¼ teaspoon ground cardamom
- Pinch of fine salt
For the saffron syrup
- 1 cup granulated sugar
- 1 cup water
- ¼ cup rosewater
- 3 tablespoons concentrated brewed saffron, or to taste
- ¼ teaspoon ground cardamom
For finishing
- Finely chopped pistachios or desiccated coconut
How to make Persian saffron syrup cake
1. Prepare the oven and tin
Heat the oven to 180°C (350°F) for at least 15 minutes. Line a 22 cm (9-inch) square tin with baking parchment and lightly oil the paper and sides. A metal tin gives the most predictable bake; glass may take longer.
2. Build the batter
Beat the sugar and oil for 3 to 4 minutes, until evenly emulsified. Add the eggs one at a time, beating for about 30 seconds after each addition. Mix in the yogurt and cardamom only until smooth.
Sift the flour, baking powder and salt together. Add them in 2 or 3 batches, folding with a spatula until no dry pockets remain. The batter is naturally thick enough to need spreading in the tin; resist adding milk or mixing it hard, as either can alter the crumb.
3. Bake until set
Spread the batter evenly and bake on the centre rack for 30 to 40 minutes. Do not open the oven during the first 20 minutes. Begin checking when the top is golden and the centre springs back; a skewer should come out clean or with a few dry crumbs.
Ovens vary, so the cake may need a little more time. Avoid using the grill unless your oven leaves the fully baked top unusually pale, and never walk away from it—sugar-rich cake can colour in seconds.
Prepare the saffron and rosewater syrup
While the cake bakes, combine the water and sugar in a saucepan. Stir over medium heat until the sugar dissolves, then simmer gently for 10 minutes. Add the cardamom and brewed saffron. Stir in the rosewater during the final minute and remove the pan from the heat.
Let the syrup cool completely. It should remain pourable rather than becoming thick like candy syrup; the cake needs to absorb it.
Soak and rest the cake
Let the baked cake cool in its tin. Cut it into diamonds or squares, making sure the knife reaches the base. Pour the cooled syrup slowly across the surface and along the cut lines. Pause if liquid gathers, then continue once it has soaked in.
Refrigerate the cake for at least 4 hours. This rest is part of the recipe, not just storage: it gives the saffron syrup time to move through the crumb. Finish each piece with pistachio or coconut shortly before serving.
How to adjust the sweetness
The cake and syrup each contain 1 cup of sugar in the traditional version. If you prefer a less-sweet result, reduce the cake sugar modestly or hold back part of the syrup after tasting a corner piece. Cutting both amounts in half can affect the cake’s texture and the syrup’s absorption, so make one measured adjustment at a time.
Troubleshooting
If the cake is dense, the eggs may have been cold or the batter overmixed after the flour was added. If syrup remains in the bottom of the tin, the cake may still have been warm, the syrup may have been too thin, or it may have been poured too quickly. Give it time between additions.
Serve the syrup cake chilled or let it stand for 15 minutes first for a softer crumb. Keep it covered in the refrigerator and use it within 4 days. The saffron, cardamom and rosewater become more integrated after the first night.
