Saffron Cake Recipe

Saffron Cake Recipe

Preparation Time:

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: 55-60 minutes

Ingredients:

• For the Cake:

  • 1/2 teaspoon saffron threads
  • 2 tablespoons warm milk (for saffron infusion)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup plain yogurt or buttermilk
  • 1 teaspoon vanilla extract

• For the Glaze (Optional):

  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1/4 teaspoon saffron threads

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

2. Prepare Saffron Infusion:

   • Soak the saffron threads in 2 tablespoons of warm milk. Set aside.

3. Mix Dry Ingredients:

   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

4. Cream Butter and Sugar:

   • In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.

5. Add Eggs and Vanilla:

   • Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

6. Combine Ingredients:

   • Gradually add the dry ingredients to the butter mixture, alternating with the yogurt or buttermilk. Begin and end with the dry ingredients. Mix until just combined.

7. Incorporate Saffron:

   • Fold in the saffron-infused milk mixture.

8. Pour and Bake:

   • Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Cool the Cake:

   • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

10. Prepare the Glaze (Optional):

    • While the cake is cooling, prepare the glaze by dissolving 1/4 cup sugar in 2 tablespoons water over medium heat. Once the sugar is dissolved, add the saffron threads and let the mixture simmer for a few minutes. Allow it to cool slightly before drizzling over the cooled cake.

11. Serve:

    • Once the cake is completely cooled and glazed (if using), slice and enjoy!

Notes:

• Saffron: Ensure you use high-quality saffron for the best flavor and color.
• Yogurt/Buttermilk: Yogurt or buttermilk helps keep the cake moist and tender. You can substitute with milk if needed, but the texture might be slightly different.