If you are looking to make a cake that is both elegant and delicious you have come to the right place. This cake is both amazingly light and moist - the secret ingredient is confectioner's sugar instead of granulated sugar. This rich and decadent cake keeps well and I personally thinks it tastes better the next day.
It is key to heat the milk and saffron and cool it before baking the cake. Warm milk will ruin the batter. Steeping the milk with saffron gives it a lovely ocher tinge. Pour in the cooled milk with the saffron bits into the batter.
Other cake recipes: Whipped cream cake, chocolate guinness cake, chocolate date cake, ginger pound cake,
Almond Saffron Cake - Kim Sunee author of Trail of Crumbs
1/3 cup milk
1/2 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)/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 mined for 40 minutes. Serve with berries or dusted with confectioners sugar.
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