Ingredients
Method
Step 1: Wake Up the Saffron
- First, take your pinch of saffron threads and crumble them into a small bowl with the one tablespoon of hot milk. Let this sit while you work on the rest. This tiny step is the secret—it unlocks all that beautiful color and floral aroma.
Step 2: Combine the Dry Goods
- In a medium bowl, whisk together the flour, baking powder, and salt. This just makes sure everything is evenly distributed for a perfect rise.
Step 3: Cream the Butter and Sugar
- In a larger bowl, use an electric mixer (or a strong arm and a whisk!) to beat the softened butter and sugar together until it becomes pale, fluffy, and light. This usually takes about 3-4 minutes.
Step 4: Bring in the Wet Ingredients
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract and your now-golden saffron milk. The batter will smell incredible already.
Step 5: Combine Everything Gently
- With your mixer on low speed, add about half of the flour mixture, followed by all of the regular milk. Then add the rest of the flour, mixing until just combined. Please don’t overmix! Finally, use a spatula to fold in the finely chopped pistachios.
Step 6: Bake to Golden Perfection
- Pour the batter into a greased and floured 8x4 inch loaf pan. Smooth the top and sprinkle a few extra chopped pistachios over it for a beautiful crust. Bake in a preheated oven at 350°F (175°C) for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before glazing.
Notes
- Don't rush the creaming of the butter and sugar! This step is what gives the cake its lovely, light texture.
- If your butter is too cold, it won't incorporate enough air.
- I once got impatient and ended up with a denser cake. Let your butter sit out until it's soft to the touch for the best results. Happy baking