a generous pinch of saffron
80g pistachio nuts + extra for garnish
250g ground almonds
250g caster sugar
90g plain flour
7 whole eggs
6 egg whites
half a jar of Scarlett & Mustard Zesty Orange Curd
500ml whipped cream
1 orange, zested
1 tbsp of icing sugar
2 tsp of powdered cinnamon
rose petals or buds to decorate
Start by preheating the oven to 180ºC and line three 20cm diameter round cake tins with greaseproof paper.
Next steep the saffron in a small amount of boiling water, then whiz the pistachio nuts in a food processor until they are as fine as can be. Combine the pistachios with the almonds, 80g of the sugar and all the flour in a bowl and whisk the eggs in one at a time followed by the saffron and its liquid.
Pour the remaining sugar and egg whites into a separate bowl and whisk until it has soft peaks.
Fold the egg whites into the nut and flour mixture gently in 2 separate batches. Pour the mixture into the lined cake tins evenly and bake for 25 minutes, then set aside to cool.
Whip together the cream with the orange zest, icing sugar and powdered cinnamon. Spread Scarlett & Mustard Zesty Orange Curd over two of the cooled sponges and the cream mixture. On the third layer of sponge, spread over the whipped cream mixture and scatter with extra pistachios and rose petals. Stack all three tiers on top of one another making sure the sponge with pistachios is on top, and serve.