I would have to say that one of the main pet peeves I have with regards to food bloggers is that they provide a picture of a beautiful cake they made without giving the reader a glimpse of the inside. Obviously flavor is essential in a good cake, but I would have to argue that texture follows closely behind. A cake with great chocolate flavor but that is crumbly and dry is still a bust.
I want to see the insides, people! Its not too much to ask. I know that every now and again you cant take a photo of the innards because either the cake is being given to someone or perhaps the cake was devoured before proper pics could be taken. Its like the saying about judging a book by its cover.
The cover may entice you but the writing inside has to hold your interest. With that being said I present you with two photographs and you can tell me which most compels you to make the following cake. Leave me a comment with your opinion...
Photo 1: Outside of cake
Photo 2: Inside of cake
Pistachio Saffron Cakes
3 T warm milk
1/2 t saffron
3 large eggs
1/2 t vanilla extract
2/3 c flour
1/2 c sugar
3/4 t baking powder
1/4 t salt
3/4 c butter
1/4 c pistachios chopped
Preheat oven to 350
Soak the saffron strands in warm milk for about 10 minutes to draw out flavor and color.
Combine all dry ingredients and add cubed butter. Beat.
Add the eggs one at a time and beat to combine. Add vanilla.
Add the milk and saffron then add the pistachios.
Bake for 25-30 minutes or until the tops are golden brown.
Makes 12 mini-cakes.
I suggest using a pastry bag or plastic baggy to neatly deposit the batter into the mini cake pans. I found the batter difficult to navigate into the tiny dishes and the ghetto pastry bag really helped make the process neater.