SAFFRON, ORANGE AND YOGHURT DRIZZLE CAKE WITH PISTACHIO
Saffron, orange and yoghurt cake
Pinch of saffron threads
200g caster sugar
Zest and juice of an orange
200g unsalted butter, room temperature
1 tsp vanilla bean paste or extract
150g natural full-fat yoghurt
250g self-raising flour
Yoghurt drizzle icing
150g icing sugar, sifted
50g full-fat natural yoghurt
Silvered pistachios, to serve
Orange zest, to serve
Preheat the oven to 180C. Grease and line a 20cm round cake tin.
Place the saffron threads in a small bowl and pour over two tablespoons of boiling water. Allow to steep for 5 minutes.
Place the sugar and orange zest in the bowl of a stand mixer, fitted with a paddle attachment. Rub the zest into the sugar with your fingers until damp and fragrant. Add the butter and beat until very pale and fluffy. Add the eggs, one at a time, beating well between each addition. Add the vanilla, yoghurt, orange juice and saffron (including the water it steeped in) and continue to mix. The mixture may split at this point, but will come together once the flour has been added.
Fold the flour in by hand until just combined. Spoon into the prepared tin and bake for 45-50 minutes, or until the top of the cake springs back when touched. Allow to cool for 10 minutes, then remove from the tin and transfer to a wire rack to continue cooling.
Whisk the icing sugar and yoghurt together in a medium bowl until smooth. You may not need all of the yoghurt, so add just a little at a time until you reach your desired consistency. Pour over the cooled cake and top with silvered pistachios and orange zest. Allow to set, then serve.
What else I’m cooking with…
I am very much enjoying fig season! Simple salads of tomato, figs and mozzarella or goat’s curd. Or, grilled bread with ricotta and thyme topped with roughly torn figs. So fleeting and wonderful.
What else I’m eating…
We’ve been down the beach and cannot get enough of Fish by Moonlite in Anglesea. The BEST fish and chips, but also beautiful grilled fish and salad, plus a lovely selection of fresh fish you can buy and cook for yourself. I bought a whole snapper and cooked it simply with lemon and fennel in the oven. Summer eating at its finest!