Just like my peanut butter and banana obsession, saffron is something I absolutely adore….problem is saffron is mighty expensive. I have been wanting to make this cake for about 2 years. I needed a good reason to make it. My mother-in-law was coming over for dinner. Good reason it is!
Raita and Pita bread appetizer (it’s a multi cultural meal!)
Eggplant Parmesan and fresh pasta w/ BUTTER! (see post: Eggplant Parmesan )
Garlic bread (a must)
Almond-Saffron Cake (oh! my) by Kim Sunee author of Trail of Crumbs
1/3 cup milk
1 tsp saffron
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup butter – room temperature
7 oz tube almond paste ( not marzipan)/or 8 oz can almond paste
1 cup confectioners sugar
5 large eggs
8 oz sour cream
Zest of 1 orange
Preheat oven to 350 degrees. Butter and flour 2 (8 inch) round cake pans and set aside.
Heat milk on medium heat, add orange zest and saffron, bring to a gentle simmer and take off heat. Let cool.
Sift flour, baking soda, salt and baking powder.
Using a stand mixer cream butter and almond paste for 5 minutes. I cut up the almond paste to smaller pieces and added to mixer. Add confectioners sugar and beat till fluffy. Add in eggs, one at a time. Add in flour and sour cream alternately. Gently pour in saffron mixture and mix well.
Divide batter between both prepared pans and bake for 30/40 minutes, test for doneness with a cake tester. I baked min for 40 minutes. Serve with berries or dusted with confectioners sugar.
Here is look:
Not the best picture but it was late, I was tired and I…OK, it’s just not a good picture. The cake on the other hand is also amazing the next day, toasted with maybe a touch of butter and a good cup of coffee!
Printer friendly: Almond Saffron Cake
Note: I found this recipe a while ago. I sadly don’t remember where I got it. Also, I accidentally ripped the paper at the bottom so I couldn’t figure out which magazine it was from. So I hopped on the internet super overloaded highway and wouldn’t you know it; this lady (Kim Sunee) has been a very busy lady sharing this recipe with the entire world! Not only was it in the magazine I found it in (which I still can’t figure out) but she shared in the NY Times (fancy), has a blog (don’t we all) and sends it to every recipe web page (I need to do stuff like that). So, credit has been given to the lovely Kim Sunee! 🙂
Peace and Saffron,