Recipe - SAFFRON OLIVE OIL CAKE with PISTACHIOS and ORANGE GLAZE

Desserts

SAFFRON OLIVE OIL CAKE with PISTACHIOS and ORANGE GLAZE

Here is a moist, olive oil and yogurt cake redolent of saffron, filled with pistachios and iced with an orange glaze. This is not necessarily a Greek recipe, but the flavors and aromas will transport you to an island in the Aegean.

Ingredients:

2 2/3 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon, ground
1 teaspoon cardamom, ground
6 tablespoons 776 Deluxe Orange Blossom Honey {GRK302z]
3/4 cup plain whole milk Greek style yogurt
1/2 cup 776 Deluxe PGI Olympia Extra Virgin Olive Oil 776 Deluxe PGI "Olympia" Extra Virgin Olive Oil
1/2 cup milk
1/2 teaspoon / 8- 10 threads Safinter Premium Spanish Saffron Safinter Premium Spanish La Mancha Saffron
1/2 cup chopped pistachios
Pinch of sea salt
Orange Glaze:
2 tablespoons orange juice
2 tablespoon orange zest
3/4 cup powdered sugar C
chopped pistachios (for garnish)

Preparation:

Time: 1 hour and 10 minutes

Yield: 8

Preheat the oven to 350° F. Butter a 9 inch round cake pan and line with parchment.
Whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and cardamom.
In a separate bowl, combine the honey, yogurt, olive oil, milk, and saffron.
Mix the wet ingredients into the dry ingredients until no flour streaks remain. Fold in the chopped pistachios. Pour batter into the cake pan and bake at 350° F for 15 minutes, then lower the oven temperature to 325° and bake for another 25-30 minutes. Let the cake cool completely before icing.
While the cake cools, whisk together the orange juice and ingredients for the glaze. Pour the glaze over the cake and garnish with chopped pistachios.