Recipe: Pistachio Saffron Cake With Orange And Cinnamon Cream


This is such a luxurious cake! It's really light because of the extra egg whites and we flavour it with pistachios and saffron to make the ultimate three tier sponge. We also use orange curd (tastes amazing) and cinnamon to flavour the cream that goes per


  • 1 generous pinch saffron
  • 80 g pistachio nuts
  • 250 g ground almonds
  • 250 g caster sugar
  • 90 g plain flour
  • 7 whole eggs
  • 6 egg whites
  • 1/2 jar orange curd
  • 500 g whipped cream
  • 1 orange
  • 1 tbsp icing sugar
  • 2 tsp powdered cinnamon
  • 1 handful rose petals
Preheat the oven

Step 1

Preheat The Oven

Preheat the oven to 180ºC.

Steep the saffron

Step 2

Steep The Saffron

Steep the saffron in a little boiling water.

add the egg whites

Step 3

Add The Egg Whites

Pour the remaining sugar and egg whites into a separate bowl and whisk to soft peaks. Fold the egg whites into the cake mix gently, in 2 batches.

bake the sponge

Step 4

Bake The Sponge

Line 3 20cm diameter round cake tins with greaseproof paper and pour over the sponge mix evenly. Bake for 25 minutes, then set aside to cool.

start stacking the layers

Step 5

Start Stacking The Layers

Spread an even layer of the orange curd onto two of the cooled sponges. Whip the whipped cream with the orange zest, icing sugar and powdered cinnamon. Layer the whipped cream over the orange curd.

finish and serve!

Step 6

Finish And Serve!

Spread whipped cream over the third layer and scatter with extra pistachios. Stack all three tiers on top of one another, the sponge with pistachios on top to serve. Serves 12

start the batter

Step 7

Start The Batter

Blitz the pistachio nuts until as fine as possible. Combine the ground pistachios, almonds, 80g of the sugar and flour in a bowl. Whisk in the whole eggs one by one, followed by the steeped saffron (with the liquid). Pour the remaining sugar and egg whites into a separate bowl and whisk to soft peaks.

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