Afghan Saffron Cake with Orange Blossom Cream

This elegant almond cake is a celebration of Afghanistan’s vibrant culinary heritage, blending saffron, almond, citrus, and creamy yogurt into a harmonious, fragrant dessert. The saffron lends a subtle floral note and golden hue, while citrus brightens the richness of almonds and yogurt for a moist, tender crumb. For added warmth and color, you can incorporate ½ teaspoon of turmeric—a simple twist that enhances its visual appeal and depth of flavor. Perfect on its own or paired with tea, this cake is both sophisticated and comforting. (Image and video by Amina Abrar)

 

 

The Cake 🎥

YOU WILL NEED

ALMOND CAKE MIX

WET INGREDIENTS

3 large eggs (about 189g, weighed with shell) 
1 cup mild extra-virgin olive oil (200g)
1 cup plain whole milk yogurt (8oz, 226g)
1 tablespoon juice and zest from an orange
5 saffron threads (1/4 teaspoon)

 

INSTRUCTIONS
  • Preheat oven to 325°F. Grease two 9-inch baking pans and line them with parchment paper.
  • Grind saffron threads with 2 tablespoons sugar and bloom in 1 tablespoon hot water. Set aside.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the yogurt, orange juice and zest and saffron water and mix on low speed until just combined.
  • Add the almond cake mix and mix on low until well combined.
  • Divide the batter evenly between the two prepared pans.
  • Bake for 25-30 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before unmolding.

 


The Cream 

YOU WILL NEED

INGREDIENTS

2 cups cold heavy cream (480g)
¾ cup powdered sugar (85g)
1 teaspoon orange zest
1½ teaspoons orange blossom water

 

INSTRUCTIONS
  • Beat the ingredients on medium speed until thick and creamy.
  • Slice each cooled cake horizontally, then sandwich cakes slices together with a thin layer of orange blossom cream.
  • Top the cake with the remaining orange blossom cream and decorate with pomegranate arils.
  • If you prefer a cake with a generous layer of frosting, increase the ingredients by 50%.

 

Customize your cake mix product box with this 4" x 6" recipe label!

 

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Butter Cake Method

You can substitute butter for olive oil in our recipes at a 1:1 ratio—no complicated conversions needed!

  • Preheat your oven to 325ºF. Grease the recommended cake pan and line the bottom with parchment paper.
  • Whisk wet ingredients (eggs, milk, dairy products, etc.) together on medium speed until well blended.
  • In a separate bowl, beat softened butter, cake mix, and dry ingredients on low speed until combined and sandy in texture (about 30 seconds).
  • With the mixer still on, slowly add wet ingredients, scraping the bowl down from time to time. Increase speed to medium-high and beat for two minutes. Do not overmix.
  • Fold in stir-ins (nuts, berries, chopped fruit, chocolate chips, etc.) until just blended.
  • Scrape batter into prepared pan(s) and evenly sprinkle with toppings (e.g., sliced almonds).
  • Bake immediately following the guidelines in the recipe.
  • Cool in the pan for about 10 minutes before unmolding.
  • Cool completely before frosting.