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Autumn Cake · GialloZafferano.com

• 0:00
  Speaker 1: Autumn cake is a soft, fragrant cake with saffron, cardamom, orange,
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  Speaker 1: and rose water, enriched with almond flour and pistachios. It
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  Speaker 1: has a tender, moist crumb thanks to Greek yogurt in
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  Speaker 1: the batter and fresh orange juice brushed on after baking.
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  Speaker 1: The top stays lightly crisp with whole pistachios, sliced almonds,
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  Speaker 1: edible flowers, and powdered sugar. For a 7-inch pan, yield
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  Speaker 1: about 6 servings. 30 minutes. Cooking time, 50 minutes. You
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  Speaker 1: use type 00 flour, 0.8 cup, 100 grams. Almond flour,
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  Speaker 1: 1 cup, 100 grams. Almond milk, 1 quarter cup, 65 grams.
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  Speaker 1: Saffron threads, 0.004 ounce, 0.1 gram. Ground cardamom, half teaspoon,
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  Speaker 1: 1 gram. Pistachios, 1.8 ounces, 50 grams. Orange peel from
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  Speaker 1: one orange. Eggs, 4. Sugar, 0.7 cup, 135 grams. Rose water,
• 1:12
  Speaker 1: 1 teaspoon, 5 grams. Greek yogurt, 0.7 cup, 165 grams.
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  Speaker 1: Baking powder, 1.5 teaspoons, 6 grams. For garnish, you use pistachios, 1.8 ounces,
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  Speaker 1: 50 grams, almonds, 0.3 cup, 50 grams, powdered sugar, as needed,
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  Speaker 1: edible hibiscus flowers, as needed, orange juice, 3.4 ounces, 100 grams.
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  Speaker 1: Start with the saffron almond milk. You pour the almond
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  Speaker 1: milk into a small saucepan. You heat it over low
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  Speaker 1: heat until it is lukewarm without letting it boil. You
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  Speaker 1: turn off the heat, add the saffron threads, and let
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  Speaker 1: them infuse while you continue with the recipe. Now prepare
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  Speaker 1: the pistachios for the batter. You blanch the 50 grams
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  Speaker 1: of pistachios in boiling water for a couple of minutes.
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  Speaker 1: You drain them onto a clean kitchen towel, dry them well,
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  Speaker 1: and peel them. Blanching helps the skins come off easily.
• 2:28
  Speaker 1: You roughly chop the peeled pistachios with a knife and
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  Speaker 1: set them aside. Prepare the batter. You break the four
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  Speaker 1: eggs into a large bowl and add the 135 grams
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  Speaker 1: of sugar. You beat with electric whisks until the mixture
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  Speaker 1: becomes light, voluminous, and frothy. You add the Greek yogurt
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  Speaker 1: little by little, folding it in gently with a hand
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  Speaker 1: whisk so you do not deflate the batter. In another bowl,
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  Speaker 1: You sift together the type 00 flour, the almond flour,
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  Speaker 1: and the baking powder. You add part of these dry
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  Speaker 1: ingredients to the egg and yogurt mixture. You mix gently
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  Speaker 1: with the whisk until combined. You continue adding the dry
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  Speaker 1: ingredients little by little in the same way until you
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  Speaker 1: obtain a smooth, lump-free batter. You add the ground cardamom
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  Speaker 1: and the rose water. You fold in the chopped pistachios.
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  Speaker 1: You grate the zest from the orange into the batter
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  Speaker 1: and keep the orange aside for its juice. You whisk again,
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  Speaker 1: then pour in the lukewarm almond milk with the saffron threads.
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  Speaker 1: You mix thoroughly until the batter is uniform. You line
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  Speaker 1: a 7-inch pan with parchment paper. You transfer the batter
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  Speaker 1: into the pan and level the surface. You preheat a
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  Speaker 1: conventional oven to 356 degrees Fahrenheit. You place the pan
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  Speaker 1: on the middle rack and bake for about 50 minutes.
• 3:53
  Speaker 1: Before removing the cake, you check doneness with a toothpick
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  Speaker 1: in the center. If it comes out dry, the cake
• 4:00
  Speaker 1: is ready. You remove the cake from the oven and
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  Speaker 1: let it rest in the pan for 10 minutes. Meanwhile,
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  Speaker 1: you squeeze the reserved orange and strain the juice. You
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  Speaker 1: need about 3.4 ounces, about 1 third cup. After 10 minutes,
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  Speaker 1: you unmold the cake gently and transfer it to a
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  Speaker 1: serving plate. While it is still warm, you brush the
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  Speaker 1: surface evenly with the orange juice so it soaks in.
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  Speaker 1: You let the cake cool completely. Then you decorate the
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  Speaker 1: top with the remaining 50 grams of pistachios, the unpeeled almonds,
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  Speaker 1: and the hibiscus flowers. You finish with a dusting of
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  Speaker 1: powdered sugar. The autumn cake is ready to serve with
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  Speaker 1: a tender, aromatic crumb and a crunchy jewel top.