Orange Pistachio Cake with Saffron and Rose
- 3 large Valencia oranges
- 8 ounces unsalted pistachios
- Pinch saffron
- 1 teaspoon baking powder
- 6 eggs
- 8 ounces sugar
- 1 teaspoon rose water or pure vanilla extract
- ½ teaspoon salt
- 1 ½ cup sour cream
- 4 tablespoons confectioner's sugar
- ¼ teaspoon ground cardamon
- 1 teaspoon dried rose petals, for serving
- 1 cup pomegranate seeds, for serving
Wash oranges and simmer, unpeeled, in water to cover until tender (about two hours). You may need to weigh them down with a plate to keep submerged. Cool, cut open and remove seeds. Puree (rind and all) in food processor. This should yield approximately two cups.
Heat oven to 400. Brush a 9 inch cake pan with soft butter and line bottom with parchment paper. Place pistachios in the work bowl of food processor and pulse to form a fine meal. Add saffron and pulse a few more times. Transfer to a small bowl and stir in baking powder.
Beat the eggs and sugar in a large bowl. Add the rose water or vanilla, salt and two cups of pureed orange and mix thoroughly. Add the pistachio meal mixture and stir until incorporated. Pour into prepared cake pan.
Bake for 50-60 minutes (rotate pan halfway through) or until a toothpick inserted into the middle comes out clean and the top of the cake is evenly browned. Cool in tin before turning out.
Whisk together sour cream, confectioner's sugar and cardamon. Spread over cooled cake and sprinkle with dried rose petals and pomegranate seeds.