This fragrant, saffron-scented cake gets its tender, moist crumb from a blend of almond flour and semolina, with dairy free yogurt and a neutral oil keeping every slice soft without any density issues. Cardamom and rose water perfume the batter as it bakes, while that pinch of steeped saffron gives the crumb its signature golden hue and delicate floral warmth. Once cooled, the whole thing gets draped in a glossy rose water glaze and finished with a scatter of chopped pistachios and dried rose petals for a little crunch and color. It's an elegant, bakery-worthy dessert that slices beautifully and looks just as good as it tastes. This one is a lovely pick for an egg free dessert table, especially if you want something a little more unique than the usual layer cake.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Combine the saffron threads and 2 tbsp boiling water in a small bowl and let steep for 5 minutes until the water turns a deep golden-orange.
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