Cardamom Cake with Saffron Ice Cream

To make the cardamom cake: Position the rack in the center of the oven and preheat to 325 F. Butter two 8-inch round cake pans with 2-inch-high sides. Line the bottom of the pans with waxed paper and butter the paper. In a metal bowl set over a pan of barely simmering water, beat the egg yolks and sugar with a whisk about 5 minutes until creamy. Remove the pan from the heat and transfer to the large bowl of an electric mixer. Beat on high speed until cool. In a separate pan melt the butter over low heat. Remove the butter from the heat and let cool. To the egg mixture add the ground cardamom, rose water, yogurt, and melted butter, and mix on low speed. In a medium bowl sift together the flour and baking powder. Slowly add the dry ingredients to the egg mixture. (To prevent the flour from flying out of the mixer, make sure the mixer is set on low speed.) Divide the batter equally between the prepared pans. Bake about 25 minutes until golden brown and a tester inserted into the center of the cakes comes out clean. Transfer pans to racks. Cool 10 minutes. Using small sharp knife, cut around sides of pan to loosen cakes. Turn out cakes onto racks and cool completely. Peel off the waxed paper. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)

To make the saffron ice cream: In a large saucepan combine the cream and saffron and bring just to a boil over medium-high heat. Remove the pan from the heat, cover, and let rest 15 to 20 minutes. In the bowl of an electric mixer fitted with a balloon whisk, whisk the egg yolks with the sugar. In a steady stream, gradually whisk about 1⁄3 of the cream into the egg mixture. Add this mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon for about 5 minutes or until the custard thickens enough to coat the back of a spoon (180 F on a candy thermometer). Do not let the custard boil. Strain the custard through a fine mesh strainer into a metal bowl. Cover and refrigerate, stirring occasionally, until cold. Pour into the canister of an ice cream maker and freeze according to the manufacturer’s directions. Let the ice cream soften slightly before serving. Garnish with pistachio nuts.

To make the caramel sauce: In a large, deep, heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted and turns a deep golden caramel. Remove the skillet from the heat, and carefully pour the water into the side of it a little at a time. Cook the mixture over moderate heat, stirring constantly, until the caramel is dissolved. Simmer it for 2 minutes. Remove the skillet from the heat, add the saffron, and stir the mixture. Pour the sauce into a heatproof pitcher or glass measure, and let it cool slightly. (The sauce will thicken as it cools. To return the sauce to a liquid state, set the pitcher in a saucepan of barely simmering water and stir the sauce until it reaches the desired consistency.) Serve the sauce warm over ice cream.

To present: After the cake has cooled, run a sharp knife around the edges of the cake pans, and invert onto a cake rack. Peel off the waxed paper and invert the cakes onto a clean plate. Cut each cake into quarters and place on individual dessert plates. Drizzle with saffron caramel sauce and place 2 scoops of ice cream on the cake.