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1 Tablespoon butter, softened
2/3 cup milk, divided use
1 teaspoon saffron threads
1-1/3 cups cake flour
1-3/4 cups sugar, divided use
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large whole egg
2 Tablespoons rose water
1-1/2 teaspoons vanilla, divided use
3/4 cup water
1 Tablespoon chopped pistachio nuts


Preheat oven to 375 F. Brush a 9-inch cake pan with the softened butter.
Place saffron threads and 2 tablespoons of the milk in a small saucepan.
Bring to a simmer while stirring, then remove from heat and let cool.
In a large bowl, whisk together cake flour, 1 cup of the sugar, baking powder, and baking soda. Set aside.
In a smaller bowl, combine saffron/milk mixture, remaining milk, egg, rose water, and 1 teaspoon of the vanilla. Pour this wet mixture into the flour mixture and stir with a fork, mixing only until combined.
Immediately pour into prepared cake pan and bake about 15 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 5 minutes.

Meanwhile, stir water and remaining 3/4 cup sugar in a small saucepan and bring to a simmer. Let simmer for 5 minutes, then stir in remaining 1/2 teaspoon vanilla.
Poke holes evenly in the cake with a wooden skewer. Spoon the vanilla syrup over the top of the cake and sprinkle with chopped pistachios. Let cool to room temperature.
To serve, cut the Golden Saffron Cake into diamond shapes, as you would for baklava.

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