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.


  • 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)


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.
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