Persian Almond Cake with Saffron and Rose Water

Ingredients

Canola oil, for greasing

2 cups (14 oz.) sugar

½ tsp. finely ground saffron

3 tbsp. rose water

9¼ cups (2 ¼ lb.) blanched almond flour, sifted

2 tbsp. finely chopped pistachios

1 tsp. freshly ground cardamom seeds

Instructions

Lightly grease a 9½x13-inch baking pan or rimmed baking sheet with oil, then line with parchment paper and lightly grease the paper.

In a small pot, bring the sugar and 1 cup water to a boil over medium-high heat. Remove from the heat, add the saffron and rose water, and stir well until the sugar has dissolved. Set aside to cool completely.

Transfer the syrup to a stand mixer fitted with the whisk attachment. Beat on high speed until it is foamy and thickened, about 3 minutes. Using a rubber spatula, gradually fold in the almond flour and mix until you have a thick, homogeneous paste. Transfer the paste to the prepared pan, place a sheet of greased parchment paper on top (oiled side down), and use your hands to flatten the paste. (It should be about 2 inches thick.) Using a rolling pin, flatten the paste further and even out the surface, then transfer to the fridge (still covered with parchment paper) for at least 24 hours or up to 3 days.

Oil a long knife, then cut the cake into 25 diamond-shaped pieces. In a small bowl, stir together the pistachios and cardamom, then garnish each diamond with a generous pinch of the pistachio mixture. Serve immediately, or transfer in a single layer to an airtight container or cover tightly with plastic wrap, refrigerate, and serve within 1 week.