Saffron is a spice that adds an exotic flavor and beautiful color to dishes. It is commonly used in baking, especially in cakes, and pairs well with honey and butter. In this recipe, we will make a golden saffron cake that is perfect for breakfast or dessert.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups whole milk, at room temperature
- 1/2 cup fresh saffron threads
- 1 tablespoon honey
- Zest of 1 lemon
Instructions:
Step 1: Preheat the oven to 350°F (180°C) and grease two 9-inch cake pans with butter or cooking spray.
Step 2: In a medium bowl, combine flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, cream together the butter and sugar until light and fluffy using an electric mixer.
Step 4: Add eggs one at a time, beating well after each addition.
Step 5: Stir in vanilla extract.
Step 6: Gradually add flour mixture to the butter mixture, alternating with milk, and mix until just combined. Be sure not to overmix.
Step 7: In a separate small bowl, steep saffron threads in hot water for about 15 minutes. Drain and discard the liquid.
Step 8: In a large mixing bowl, whisk together the eggs, honey, lemon zest, and saffron threads until well combined.
Step 9: Add the egg mixture to the batter and stir until just combined.
Step 10: Divide the batter evenly between the prepared pans and smooth the top with a spatula.
Step 11: Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Step 12: Remove from the oven and let the cakes cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Step 13: Once the cakes are cooled, frost with your favorite frosting or dust with powdered sugar. Enjoy!
Tips:
- Saffron can be expensive, but it is worth it for the delicious flavor and color it adds to dishes.
- Use fresh saffron threads instead of preground saffron spice.
- If you don't have whole milk, you can substitute with equal parts of water and heavy cream.
Saffron Cake Recipe with Honey Butter Frosting
Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups whole milk, at room temperature
- 1/2 cup fresh saffron threads
- Zest of 1 lemon
- 4 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
Instructions:
Step 1: Preheat the oven to 350°F (180°C) and grease two 9-inch cake pans with butter or cooking spray.
Step 2: In a medium bowl, combine flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, cream together the butter and sugar until light and fluffy using an electric mixer.
Step 4: Add eggs one at a time, beating well after each addition.
Step 5: Stir in vanilla extract.
Step 6: Gradually add flour mixture to the butter mixture, alternating with milk, and mix until just combined. Be sure not to overmix.
Step 7: In a separate small bowl, steep saffron threads in hot water for about 15 minutes. Drain and discard the liquid.
Step 8: In a large mixing bowl, whisk together the eggs, honey, lemon zest, and saffron threads until well combined.
Step 9: Add the egg mixture to the batter and stir until just combined.
Step 10: Divide the batter evenly between the prepared pans and smooth the top with a spatula.
Step 11: Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Step 12: Remove from the oven and let the cakes cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Step 13: Once the cakes are cooled, frost with your favorite frosting or dust with powdered sugar. Enjoy!
Tips:
- Make sure the cream cheese and butter are softened at room temperature before starting the recipe.
- Use a mixer to make the frosting smoother and easier to spread.