1 Cup Homemade Yogurt
2 tbsp. Rosewater
1/2 Cup of Whole Milk Infused with Saffron
1 tsp. Almond Extract
1 Cup Sugar
1 1/4 Cups Almond Flour
1 Cup Semolina
1 tsp. Baking Powder
1/2 tsp. Ground Cardamom
Zest from 1 Orange
1/2 Cup Chopped Pistachios
Juice and Zest of 1 Lemon
1/2 Cup Water
1/2 Cup Sugar
Preheat your oven to 350 degrees Fahrenheit. Prepare a 9 inch round cake pan by buttering all sides and lining the bottom with wax paper. Then butter the wax paper.
To make the saffron infused milk, add 1/2 a cup of milk to a small saucepan and heat until just boiling. Add a pinch of saffron strands and let infuse for at least 30 minutes.
In a large mixing bowl, sift together the almond flour, semolina, baking powder and ground cardamon. Then add the zest and the pistachios. This will be the dry ingredient mixture.
In a stand mixer, whisk together the eggs and the sugar until thick and creamy. Then switch to the paddle attachment and slowly mix in the yogurt a tablespoon at a time. Then add the saffron milk, rosewater and almond extract.
On the slowest speed, add the dry ingredients 1/2 a cup at a time. Once all the dry ingredients have been added, stop the stand-mixer and gently fold the cake batter by hand with a spatula. Scrape the sides and keep folding until everything is incorporated.
Pour the batter into the prepared pan and bake for around 40 minutes or until a toothpick comes out clean.
While the cake is baking, prepare the simple syrup. Add the juice and zest of 1 lemon, 1/2 cup a water and 1/2 a cup of sugar into a small saucepan. Bring to a boil and then simmer for 5 minutes. Let the syrup cool down.
Gently remove the cake out of the pan and rest on a wire tray. While the cake is still warm brush the simple syrup onto the cake. Let the cake rest and cool down. Then garnish with pistachios, powdered sugar and rose petals.