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! It's not too much to ask. I know that every now and again you can't 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. It's 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.

Pistachio Saffron Cakes

3 tablespoons warm milk
1/2 teaspoon saffron
3 large eggs
1/2 teaspoon vanilla extract
2/3 cup flour
1/2 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter
1/4 cup pistachios chopped

Preheat oven to 350°F.

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.

A native of Los Angeles, Sarah has been transplanted to Indiana to attend graduate school at Purdue. Her blog  FoodCite serves as her escape from the blandness of mid-western food as well as the rigors of graduate research.

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