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Saffron and Rose Water Sheet Cake

Saffron and Rose Water Sheet Cake with Orange blossom Honey syrup
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 15
Author Aroshaliny godfrey

Ingredients

  • Saffron and Rose water Cake: 9x11' sheet cake
  • All purpose flour - 360gm or 3 cups
  • Butter - 300gm / 1 1/3 cups
  • Sugar - 300gm / 11/2 cups
  • Baking powder - 3 teaspoons
  • Rose water - 2 teaspoons
  • Saffron - 1/2 teaspoon
  • Milk - 125ml / 1/2 cup
  • Eggs - 6 large
  • Pistachios - 50 gm roasted + chopped + 25 gm for garnish

Orange blossom honey syrup

  • Honey - 1/2 cup
  • Orange blossom water - 1 teaspoon
  • Pistachios for garnish

Instructions

Saffron & Rose Water Sheet cake

  1. In a pan, add the milk and saffron and let it heat for a few minutes.
  2. Once the milk is infused, take it off the heat and let it come to room temperature.
  3. Preheat the oven to 180 degrees . Grease and line the sheet cake pan with parchment.
  4. In a large bowl, add the butter and sugar. Using a paddle attachment fixed on a stand mixer or a hand mixer, cream the butter and sugar until light and fluffy.
  5. Add and beat one egg at a time until completely incorporated.
  6. Add the saffron infused milk and rose water into the mixture.
  7. Sift the flour and baking powder into the wet mixture and mix for a couple of minutes until mixed thoroughly, scrape the sides of the bowl and mix well.
  8. fold in the roasted chopped pistachios in the batter.
  9. Pour the batter into the prepared pan and bake for about 45 minutes or until golden brown.

Orange blossom honey syrup

  1. While the cake is baking, add the honey and orange blossom water in a small pan.
  2. Heat this mixture on low heat and let is combine.
  3. Pour this mixture over the hot cake out of the oven.
  4. Sprinkle and garnish with chopped pistachios.

Recipe Notes

serve with cups of tea and love :D