Comments on: Persian Saffron Orange Cake

By: Karen

Karen — Mon, 02 Jan 2017 11:27:15 +0000

Is there any chance you could provide information on how to substitute the sugar so this could be eaten by a diabetic? Some of the sugar substitutes out there for diabetics are just completely unhealthy, yet saffron is supposed to be very helpful for lowering blood sugar. So the dilemma is how to get the benefit of the saffron in a delicious cake without the bad sugar and very bad sugar substitutes……

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By: wattacetti

wattacetti — Mon, 09 Jan 2012 11:29:33 +0000

🙂
I happen to also have orange blossom essence alongside plenty’o pistachios from that duck dodine where I couldn’t use them. Thank you for those hints as I think that will bump up the aromatics and the texture.
Unending supplies of saffron? I see paella and Sohan-e-Asali in your future.

By: Ms. Glaze

Ms. Glaze — Mon, 09 Jan 2012 10:54:47 +0000

Jeeeessh, you don’t miss a trick! And I thought I was being so cleverly vague!!!
And yes, I do use green cardamom pods and grind them up, but that can be a little time consuming. The flavor is way more potent if you do. Luckily having a Persian “friend” means an unending supply of saffron. You’d think the stuff was Morton’s salt.
Just a note on cooking in bundt pans… if the cake is even slightly overcooked it will be on the dryer side. It’s the nature of the pan because the batter takes longer to cook. I made this orange cake a few times with a few different cake recipes before deciding that this one worked the best for the traditional bundt pan. The addition of folding in beaten egg whites keeps it light.
Normally I opt for pound cake recipes for bundt pans because of the dense buttery crumb but I wanted something lighter here. So just watch the cooking time. And, like I noted in the recipe, this cake works well in standard 8″cake pans. It’s the old tried and true 1-2-3-4 cake from my Mom’s old version of the Joy of Cooking (now out of print). One cup milk, 2 sticks butter, 3 cups flour, 4 eggs. But I think there’s too much flour in the old recipe and the liquid can be part OJ and part Milk.
A nice addition to this cake would be orange blossom essence/water and a scattering of pistachios…

By: wattacetti

wattacetti — Mon, 09 Jan 2012 09:10:17 +0000

« I wonder if his Persian Grandmother knew that saffron, cardamom, and orange scented fresh cake brings a lingering sultry frangrance to the kitchen and, well, romance to the table? »
Well Chef, something you’re not yet telling us?
Anyway, in spite of you not being a pastry chef, I don’t think there’s a whole lot of people who can best you pâtisserie given the training and live-fire experience you’ve had.
Certainly not me, since my dessert offerings equate to exactly three options, two of which involve pineapple.
This cake looks amazing (whipped cream and edible pansies and all), and I happen to have access to Philippe de Vienne’s green cardamom and a whack of DO La Mancha saffron, so I’m going to outsource a test production. Yeah!
Apart from being a pretty face, I’m guessing that it would go really well as an accompaniment to large mugs of fresh-brewed Kona coffee.
For after the hot dog (which I’m actually going to take photos of).