Invisible apple cake
- tastycorner
Autumn Cake
- Difficulty: Average
- Prep time: 30 min
- Cook time: 50 min
- Serving: 6
- Cost: Average
Listen to the recipe
Prefer to listen to an audio summary? We use an advanced AI-generated voice to make our content accessible to everyone.
PRESENTATION
Autumn Cake gets its character from an unconventional quartet of aromatics — saffron, cardamom, orange, and rose water — combined with almond flour and pistachios in a single batter. Soft and fragrant, with a flavor profile that's deliberately original rather than familiar, it stands apart from the apple and pumpkin cakes that tend to dominate the season. Two separate techniques keep every slice moist: yogurt is worked into the batter before baking, and fresh orange juice soaks the cake once it comes out of the oven, deepening both the flavor and the tender crumb.
A finish of whole pistachios, sliced almonds, and powdered sugar adds a satisfying crunch and makes the cake look as considered as it tastes. That contrast — a subtly spiced, yielding interior beneath a lightly crisp, jeweled top — is what makes this autumn cake recipe worth baking on a weekend afternoon. Serve it with a cup of hot tea or set it out for a snack when you want something a little more interesting than the usual fall cake.
You might also like:
INGREDIENTS
- for a 7-inch pan
- Type 00 flour 0.8 cup (100 g)
- Almond flour 1 cup (100 g)
- Almond milk ¼ cup (65 g)
- Saffron threads 0.004 oz (0.1 g)
- Cardamon ½ tsp (1 g) - ground
- Pistachios 1.8 oz (50 g)
- Orange peel 1
- Eggs 4
- Sugar 0.7 cup (135 g)
- Rose water 1 tsp (5 g)
- Greek yogurt 0.7 cup (165 g)
- Baking powder 1 ½ tsp (6 g)
- for garnish
- Pistachios 1.8 oz (50 g)
- Almonds 0.3 cup (50 g)
- Powdered sugar to taste
- Edible flowers to taste - hibiscus
- Orange juice 3.4 oz (100 g)
Preparation
How to prepare Autumn Cake
To make the Autumn Cake, first pour the almond milk into a small saucepan and heat it over low heat without letting it boil. When it is lukewarm, turn off the heat, add the saffron threads 1 and let them infuse 2 while you continue with the preparation. Meanwhile, blanch the pistachios in boiling water 3 for a couple of minutes.
Drain them onto a clean kitchen towel 4, dry them well 5 and peel them 6. Blanching will make the skins come off easily.
Roughly chop them with a knife 7 8 and set aside. Break the eggs into a large bowl and add the sugar 9.
Beat with electric whisks 10 until you obtain a light, voluminous and frothy mixture. Add the Greek yogurt little by little 11, folding it in gently with a whisk by hand so as not to deflate the batter 12.
In another bowl sift the all-purpose flour together with the almond flour 13 and the baking powder 14. Incorporate part of the dry ingredients into the batter 15.
Gently mix with the whisk 16, then continue in this way adding the dry ingredients little by little 17 18, until you obtain a homogeneous, lump-free batter.
At this point add the ground cardamom 19 and the rose water 20, then fold in the chopped pistachios 21.
Add the grated orange zest 22, keeping the fruit aside: the juice will be used to brush the cake. Whisk and finally pour in the almond milk with the saffron threads, now at room temperature 34.
Thoroughly combine all the ingredients until you obtain a uniform mixture 25. Transfer the batter into a 7-inch pan lined with parchment paper 26. Bake in a preheated conventional oven at 356F, on the middle rack, for about 50 minutes. Before removing from the oven, check the doneness by inserting a toothpick into the center of the cake: it should come out dry. Remove the cake from the oven 27 and let it rest in the pan for 10 minutes. Meanwhile, squeeze the orange and strain the juice; you will need about 3.5 oz (about 1/3 cup).
After this time, unmold it gently and transfer it to a serving plate 28. While still warm, brush the surface with the orange juice 29, distributing it evenly. Let the cake cool completely, then decorate the surface with the pistachios 30.
Also add the unpeeled almonds 31, hibiscus flowers 32 and a dusting of powdered sugar. Your Autumn Cake is ready to be served!
Storage
Tip
For the translation of some texts, artificial intelligence tools may have been used.
From our bloggers
