Pistachio and almond cake

Directions

1. First, we add the oil paint to the flour and mix them together. ≈ 3 min
2. Next, we add the yogurt and baking powder, and knead the dough thoroughly until it has a smooth and even consistency. ≈ 10 min
3. We cover the dough and let it rest for 1 hour. ⏱ 1 hr
4. We dissolve the sugar in the water as much as possible, then we gently heat the mixture. ≈ 3 min
5. As soon as the mixture begins to simmer gently, we add a pinch of saffron. ⏱ ≈ 10 min
6. Let it simmer for 2 to 3 minutes, then turn off the heat. ⏱ 3 min
7. (Excessive mixing can result in a too thick consistency.) ≈ 3 min
8. After letting the dough rest, it is rolled out on a baking sheet using a rolling pin. ⏱ ≈ 20 min
9. Next, a round mold or a small cup is used to form the balls. ≈ 3 min
10. A spoonful of filling is placed in each ball, and a fork can also be used to seal the top, or fingers can be used to shape them. ≈ 10 min
11. Next, they are placed in a dish suitable for the oven, which has been greased, and then baked at 160 degrees Celsius for 35 minutes. ⏱ 35 min
12. (Of course, these small cakes can also be baked, in which case you wouldn’t use any leavening agent in the dough). ⏱ ≈ 35 min
13. In all cases, once cooked, they are allowed to cool slightly before being soaked in a syrup. ⏱ ≈ 30 min
14. Then, a sieve can be placed on top to remove any excess syrup. ≈ 3 min
15. (Alternatively, you can also use powdered sugar instead of syrup, depending on your preference.) ≈ 3 min