Photo: David Holifield
Saffron Tea Cakes with Rosewater Icing
15 ingredients
15 min + 35 min
12
openrecipes
Signature Persian flavors wrapped into dainty little packages with a subtle hint of Earl Grey tea! This recipe yields 12 cupcakes, but you may need to eat 2 right away so let’s just say it yields 10.
Estimated Nutrition (whole recipe, rough)
849
Calories
25g
Protein
31g
Fat
117g
Carbs
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
| Tea | not in our table | 0 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon FOR THE SAFFRON EXTRACT
- 1 teaspoon Saffron Threads
- 2 Tablespoons Sugar
- 1-½ cup Hot Water
- 1-½ cup FOR THE BATTER:
- 1 teaspoon Raw, Shelled, Unroasted, Unsalted Pistachios
- 1 teaspoon Sugar
- 1 stick Earl Grey Tea Leaves
- 2 whole Ground Cardamom
- 1 cup Cold Butter Cubed
- 1 teaspoon Eggs, Room Temperature
- ¼ cups Flour
- ½ teaspoons Baking Powder
- 1 pinch FOR THE ICING:
- 12 whole Powdered Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes