Saffron and pistachio Christmas cake
- November 2016
- Serves 14-16
- Hands-on time 3 hours, oven time 2 hours 40 min
Chetna Makan’s alternative Christmas cake recipe, made with saffron and pistachio, is lighter than the traditional version, yet it’s packed with juicy soaked fruit, nuts and beautifully balanced spices.
- 44g (13g saturated)
- 102.5g (86g sugars)
Per slice, for 16 servings
It’s best to make the caramel hazelnuts in a cool room (step 7). Put kitchen paper on the floor to catch any drips. It takes a while to make
them all, and they tend to droop after 2-3 hours. To save time just make a few or put extra ground pistachios on the top.
The cake will keep for a week in an airtight container (minus the caramel hazelnuts), or can be frozen, undecorated, for up to six months.
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