Fragrant, tender, and beautifully aromatic, this Orange Bundt Cake with Saffron and Pistachios blends classic baking techniques with Middle Eastern-inspired flavors. Fresh orange zest and juice bring brightness, saffron adds warmth and elegance, and a citrus glaze with crushed pistachios provides the perfect finishing touch. This cake is a stunning choice for celebrations, holiday gatherings, or refined afternoon teas.
Why You’ll Love This Recipe
This cake is more than just visually appealing — its unique flavor profile and soft texture make it truly special. Here’s why it stands out:
- Bright and aromatic: Fresh orange zest and juice infuse the cake with vibrant citrus notes.
- Elegant flavor twist: Saffron brings a subtle floral depth that elevates the overall taste.
- Moist and tender crumb: The combination of butter, yogurt, and eggs ensures a soft, rich texture.
- Perfectly balanced: The sweetness of the glaze pairs beautifully with the slight tang from the yogurt and the nuttiness of the pistachios.
- Show-stopping presentation: Finished with a drizzle of orange glaze, chopped pistachios, and optional orange slices, this bundt cake makes an impressive centerpiece.
- Versatile for any occasion: Ideal for birthdays, festive dinners, or teatime indulgence.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cake:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Plain yogurt or sour cream
- Fresh orange juice
- Orange zest
- Ground saffron, dissolved in warm milk
- Vanilla extract
For the glaze:
- Powdered sugar
- Fresh orange juice
- Orange zest
For garnish:
- Chopped pistachios
- Orange slices (optional)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the orange zest, vanilla extract, yogurt (or sour cream), and the saffron milk mixture. Mix until well combined.
- Add the dry ingredients in three parts, alternating with the orange juice, starting and ending with the flour mixture. Mix just until incorporated — do not overmix.
- Pour the batter into the prepared bundt pan and smooth the surface.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Prepare the glaze by mixing the powdered sugar, orange juice, and orange zest until smooth.
- Drizzle the glaze over the cooled cake.
- Garnish with chopped pistachios and, if desired, orange slices for decoration.
Servings and timing
- Servings: 12
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Calories per serving: 320 kcal
Variations
- Almond twist: Add 1/4 teaspoon almond extract to the batter for a subtle nutty aroma.
- Rose water glaze: Swap out the orange juice in the glaze for rose water for a floral finish.
- Coconut addition: Fold in shredded coconut for added texture and flavor.
- Whole wheat flour: Replace up to half of the flour with whole wheat for a heartier version.
- Mini bundt cakes: Use a mini bundt pan for individual servings; reduce bake time accordingly.
Storage/Reheating
- Storage: Store the cake covered at room temperature for up to 3 days. For longer freshness, refrigerate it in an airtight container for up to 5 days.
- Freezing: The unglazed cake can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw at room temperature before glazing.
- Reheating: If desired, warm individual slices in the microwave for 10–15 seconds for a freshly baked feel.
FAQs
What does saffron add to this cake?
Saffron contributes a delicate floral aroma, a golden hue, and a luxurious depth of flavor that enhances the citrus notes.
Can I substitute yogurt with sour cream?
Yes, plain yogurt and sour cream are interchangeable in this recipe. Both provide moisture and tang.
How do I prevent the cake from sticking to the bundt pan?
Be sure to grease and flour the bundt pan thoroughly, getting into all the crevices. You can also use a baking spray that contains flour.
Can I use bottled orange juice instead of fresh?
Fresh orange juice is preferred for the best flavor, but bottled juice can be used in a pinch — just ensure it’s 100% juice with no added sugars.
Is it necessary to dissolve saffron in warm milk?
Yes, saffron’s flavor and color are best extracted when steeped in warm liquid, allowing it to fully bloom.
Can I make this cake without saffron?
Yes, though saffron adds a unique touch, the cake will still be delicious without it. You can increase the orange zest slightly for added flavor.
Can I skip the glaze?
Yes, the cake is flavorful on its own. However, the glaze adds a sweet citrus finish and helps adhere the pistachios.
What’s the best way to chop pistachios for garnish?
Use unsalted pistachios and coarsely chop them with a sharp knife. Avoid food processors, which can turn them into a powder.
Can I make this into a layer cake?
This recipe is best suited for a bundt pan due to its dense and moist crumb. For layer cakes, adjust the bake time and use standard cake pans.
Is this cake overly sweet?
No, the sweetness is well-balanced by the citrus and yogurt. The glaze adds an extra layer of sweetness, which can be adjusted to taste.
Conclusion
This Orange Bundt Cake with Saffron and Pistachios is a sophisticated dessert that effortlessly combines bright citrus, warm saffron, and nutty pistachios into a beautiful, tender cake. With its vibrant glaze and elegant presentation, it’s ideal for festive occasions, afternoon gatherings, or when you want to impress with minimal effort. A true blend of Middle Eastern flair and classic baking tradition, this cake is sure to become a favorite in your recipe collection.
PrintOrange Bundt Cake with Saffron and Pistachios
A fragrant and moist bundt cake infused with fresh orange zest and a hint of saffron, topped with a citrusy glaze and crushed pistachios. This elegant dessert combines Middle Eastern flavors with classic baking, making it perfect for celebrations or afternoon tea.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup plain yogurt or sour cream
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon ground saffron, dissolved in 1 tablespoon warm milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh orange juice (for glaze)
- 1/2 teaspoon orange zest (for glaze)
- 1/3 cup chopped pistachios (for garnish)
- Orange slices, optional (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in orange zest, vanilla extract, yogurt (or sour cream), and saffron milk mixture.
- Add dry ingredients alternately with orange juice, starting and ending with the flour mixture. Mix just until combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Whisk together powdered sugar, orange juice, and zest to make the glaze.
- Drizzle the glaze over the cooled cake.
- Top with chopped pistachios and garnish with orange slices if desired.
Notes
- Use high-quality saffron for the best aroma and flavor.
- Let the saffron steep in warm milk for at least 10 minutes before using.
- Ensure the cake is fully cooled before glazing to prevent it from melting off.
- Store covered at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg