Persian Cake

Ingredients list for Persian Cake

• 1¼ cups Almond flour
• ½ cup Refined flour (maida)
• ½ cup Semolina (suji)
• for greasing Butter
• ¼ Pistachios chopped
• 1 teaspoon Baking powder
• ½ teaspoon Green cardamom powder
• 1 cup Castor sugar (caster sugar)
• 2 Eggs
• 1 cup Yogurt
• Zest of 1 orange
• 2 tablespoons Rose water
• saffron strands few
• as required Milk

Method

1. Preheat oven to 180° C. Grease a baking tin with some butter.
2. Mix together almond flour, refined flour, semolina, pistachios, baking powder and cardamom powder in a bowl.
3. Cream together castor sugar and eggs in another bowl till light and fluffy. Add yogurt and beat till well mixed.
4. Add flour mixture and fold in till well combined. Add orange zest, rose water and saffron and fold in well. Add little milk to adjust the consistency.
5. Pour batter into the prepared tin, place the tin in the preheated oven and bake for 30-40 minutes. Remove from oven, cool and demould.
6. Cut into wedges and serve.