Saffron Tea Cakes With Rosewater Icing Recipe

Name: Saffron Tea Cakes With Rosewater Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SAFFRON EXTRACT; 1 teaspoon Saffron Threads; 1 teaspoon Sugar; 2 Tablespoons Hot Water; FOR THE BATTER:; 1-1/2 cup Raw, Shelled, Unroasted, Unsalted Pistachios; 1-1/2 cup Sugar; 1 teaspoon Earl Grey Tea Leaves; 1 teaspoon Ground Cardamom; 1 stick Cold Butter Cubed; 2 whole Eggs, Room Temperature; 1 cup Flour; 1 teaspoon Baking Powder; FOR THE ICING:; 1/4 cups Powdered Sugar; 1/2 teaspoons Rose Water; 1 pinch Edible Glitter Optional; 12 whole Small Dried Edible Rosebuds; Optional For Garnish: Chopped Pistachios

Servings: persons

FOR THE SAFFRON EXTRACT
1 teaspoon Saffron Threads
1 teaspoon Sugar
2 Tablespoons Hot Water
FOR THE BATTER:
1-1/2 cup Raw, Shelled, Unroasted, Unsalted Pistachios
1-1/2 cup Sugar
1 teaspoon Earl Grey Tea Leaves
1 teaspoon Ground Cardamom
1 stick Cold Butter Cubed
2 whole Eggs, Room Temperature
1 cup Flour
1 teaspoon Baking Powder
FOR THE ICING:
1/4 cups Powdered Sugar
1/2 teaspoons Rose Water
1 pinch Edible Glitter Optional
12 whole Small Dried Edible Rosebuds
Optional For Garnish: Chopped Pistachios

1
Preheat oven to 350 F. Line a 12-count cupcake pan with paper liners. Set aside.
2
For the saffron extract: Using a mortar and pestle, grind the saffron threads with the sugar. Add the hot water and allow the saffron to steep, about 5 minutes.
3
In a food processor, grind pistachios with sugar, tea leaves and ground cardamom. Add the saffron liquid. Add the butter cubes and pulse to incorporate it. Add the eggs and pulse to combine.
4
Finish with the flour and baking powder, mixing until they just barely disappear into the creamy batter.
5
Scoop equal amounts (about a couple tablespoons) of the batter into each cupcake cup then put the pan into the oven and bake for about 35 minutes.
6
Remove the pan from the oven and let the cakes start to cool in the pan. After about 10 minutes, remove them from the pan and set them onto a wire rack to finish cooling.
7
Prepare the icing by combining the powdered sugar and rose water in a small bowl or cup. Spoon icing over each cake, allowing wavy drippings around the crown. Top with an edible rose bud, a generous sprinkling of crushed pistachios and a pinch of sparkly glitter.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE SAFFRON EXTRACT, 1 teaspoon Saffron Threads, 1 teaspoon Sugar, 2 Tablespoons Hot Water, and more.

Yes, Saffron Tea Cakes With Rosewater Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Saffron Tea Cakes With Rosewater Icing

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