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Pistachio and saffron cake with yoghurt glaze

Australian Gourmet Traveller Spanish dessert recipe for pistachio and saffron cake with yoghurt glaze

By Emma Knowles
  • 15 mins preparation
  • 30 mins cooking
  • Serves 10
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Pistachio and saffron cake with yoghurt glaze


  • 220 gm soft butter
  • 250 gm raw caster sugar
  • 3 eggs
  • 1 lemon rind, finely grated
  • ½ tsp saffron threads moistened in 50ml warm milk
  • 265 gm sheeps’ milk or thick natural yoghurt (1 cup)
  • 125 gm pistachios, finely ground
  • 100 gm plain flour
  • 1 tsp baking powder
  • To serve: pistachio slivers
Yoghurt glaze
  • 55 gm sheeps’ milk yoghurt
  • 2 tsp lemon juice
  • 155 gm pure icing sugar


  • 1
    Preheat oven to 160C. Using an electric mixer, beat butter and sugar until pale and fluffy. Add eggs, one at a time, beating well to combine, then add lemon rind, saffron and milk and beat to combine. Add yoghurt, pistachios, flour and baking powder and fold to combine. Spoon into a buttered and base-lined 28cm fluted tart pan and bake for 25-30 minutes or until golden and centre springs back when lightly pressed. Cool in pan for 10 minutes, then remove from pan and cool on a wire rack placed over a tray.
  • 2
    Meanwhile for yoghurt glaze, combine yoghurt and lemon juice in a small bowl and mix until smooth, sieve over icing sugar and mix to combine, adding a little water if necessary to reach a drizzling consistency. Pour over cake while still warm, allowing to drip over sides. Scatter with pistachio slivers and serve warm or at room temperature.


Drink Suggestion: Sweet moscatel. Drink suggestion by Max Allen

  • undefined: Emma Knowles