Saffron Honey Pistachio Cake with Buckwheat Flour

Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Combine saffron threads and 3 tablespoons warm water in a small bowl. Let steep for 10 minutes until the water turns a deep amber-gold color and is fragrant.

In a medium bowl, whisk together buckwheat flour, baking powder, and salt until evenly combined.

In a large bowl, beat butter and white sugar with an electric mixer on medium-high speed for 4-5 minutes, until light, fluffy, and pale yellow.

Add eggs one at a time, beating well after each addition. Pour in the saffron infusion (with threads), honey, and vanilla extract. Beat for another 2 minutes until smooth and evenly golden.

Add the flour mixture to the butter mixture in three additions, folding gently with a spatula after each until just combined. Fold in the chopped pistachios, reserving a tablespoon for garnish.

Pour batter into the prepared pan and smooth the top. Scatter remaining pistachios over the surface. Bake 28-32 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes, then transfer to a wire rack. Slice and serve warm, or at room temperature. This cake keeps well covered for 3 days.