Saffron cake with pistachio meringue and orange cream

Saffron cake

1. Set the oven to 180 degrees. Heat the oat milk with Flora plant butter. Pour in the saffron, stir and let cool. Mix flour with baking powder and set a side. Whisk the eggs and sugar fluffy. Fold the flout and bakingpowder into the egg and suger batter. Stirr together to form a smooth batter. Then pour in the Flora plant butter, oat milk and saffran and whisk till smooth. Line a springform with baking paper, the bottom and sides. Then pour in the batter and place it in the middle of the oven for about 25 minutes. When the cake is ready, let it cool before adding the meringue.

Meringue

1. Roast the pistachios and chop them, let them cool completely. Then whisk the egg whites until soft peaks form, add the sugar while continuing to whisk, beat the meringue until the sugar has dissolved. Ad some of the pistachios. Distribute the meringue over the baked saffron cake base, either you pipe out the meringue or spread it and sprinkle with the rest of the pistachios. Bake in the middle of the oven for 40 minutes. Take out the cake and let it cool completely.

Orange cream

1. Whip Flora plant whip 31% until it is firm and mix it with the orange curd to a cream.

Serving

1. Cut a piece of the cake and place it on a plate. Add some orange cream and orange segments. Serve.