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Orange Bundt Cake with Saffron and Pistachios

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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.

Ingredients

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  • 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

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in orange zest, vanilla extract, yogurt (or sour cream), and saffron milk mixture.
  6. Add dry ingredients alternately with orange juice, starting and ending with the flour mixture. Mix just until combined.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  10. Whisk together powdered sugar, orange juice, and zest to make the glaze.
  11. Drizzle the glaze over the cooled cake.
  12. 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

Find it online: https://yumfoodusa.com/orange-bundt-cake-with-saffron-and-pistachios/