Persian Saffron and Rosewater Almond Cake

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup all-purpose flour sifted
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon saffron threads crushed
• 3 tablespoons warm milk
• 1/4 cup unsalted butter melted
• 3 large eggs room temperature
• 1/4 cup rosewater
• 1/2 cup slivered almonds toasted

Instructions

1. 1 Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. 2 In a small bowl, combine the crushed saffron threads with warm milk. Allow it to steep for 10 minutes.
3. 3 In a large bowl, mix almond flour, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
4. 4 In another bowl, whisk together the melted butter, eggs, rosewater, and the saffron-infused milk.
5. 5 Gradually add the wet ingredients to the dry ingredients, stirring until you achieve a smooth batter.
6. 6 Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7 Sprinkle the toasted slivered almonds evenly over the batter.
8. 8 Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. 9 Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.