Pistachio + Almond Cake with Saffron Icing
Celebratory Nut Cake
Why This Recipe Works
A dense and celebratory nut cake that combines the earthy flavors of ground pistachios and almonds with warm spices. The golden saffron cream cheese frosting adds a luxurious finish that is both floral and visually stunning.
Instructions
Preheat your oven to 350°F and line a cake pan with greased parchment. Combine all dry ingredients—the nuts, flour, soda, sugar, and spices—in a bowl.
Mix in the lemon zest, milk, and melted butter. Beat the eggs in one at a time until the batter is smooth and well-incorporated.
Transfer to the pan and bake for 25-35 minutes. A skewer should come out clean when the cake is perfectly baked.
Steep saffron in a little boiling water. Beat butter and confectioners' sugar until light and fluffy, then fold in the cream cheese and the saffron liquid.
Spread the chilled saffron cream over the completely cooled cake, then decorate with pistachios and dried flowers for a festive look.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftover cake for up to 4 days.
Can I make this ahead of time?
The cake can be baked a day ahead, cooled completely, and stored at room temperature or in the refrigerator. The icing can also be made a day ahead and stored in the refrigerator.
