Sunday, April 7, 2013

Saffron Cake

It has been months that I had plain time (and the energy) to bake a cake. Finally, work let up a little bit, and I used it for spring cleaning and baking a bright, sweet  cake  with tangy cranberries– saffron cake. A bag of frozen fresh cranberries was still in my freezer, and a pound cake with almond extract, saffron and cranberries promised the spring to come but not here yet. At least, something is bright and warm and sweet…..

Saffron Cake with Cranberries
  • 6 ounces butter (1 1/2 sticks)
  • Pinch saffron
  • 1 teaspoon sugar
  • 1⁄3 cup warm water
  • 2 eggs
  • 1 1⁄2 cups sugar, to taste
  • 4 cups allpurpose flour
  • 2 teaspoons baking powder
  • 3/4 cup milk
  • Powdered sugar, for garnish
Preheat oven to 350 degrees. Spray a a 9-inch bundt cake pan with a cake spray.
Melt butter in the microwave for 20 second and pour in the bowl of a standmixer.
Crush saffron threads in a mortar and pestle; muddle with 1 teaspoon sugar. Steep 20 minutes in warm water.
Beat eggs and sugar, then add saffron mixture. In a separate bowl, mix flour with baking powder. Fold into the batter with a metal spoon. Bake near bottom of the oven for 40 to 50 minutes.
Let cake cool, then turn out on wire tray to sift powdered sugar over the top.

No comments:

Post a Comment