Golden Saffron Cake Recipes

ALMOND SAFFRON CAKE

Almond Saffron Cake image

This cake was adapted from Kim Sunée, the Korean-born author of "Trail of Crumbs: Hunger, Love and the Search for Home" (Grand Central, 2008).

Provided by The New York Times

Categories cakes, dessert

Time 1h

Yield 2 8-inch cakes

Number Of Ingredients 14

Ingredients

Butter or nonstick spray, for baking pans
1/3 cup milk
Generous 1/2 teaspoon saffron threads
Finely grated zest of 1 orange (about 2 teaspoons)
2 cups all-purpose flour (stir flour before measuring)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup butter (2 sticks), at room temperature
1 8-ounce can (about 1 cup) almond paste (not marzipan), or one 7-ounce tube
1 cup confectioners' sugar, plus additional for dusting or glazing cakes
5 large eggs
1 8-ounce container whole-fat sour cream
Juice of 1 orange, optional

Steps:

Heat oven to 350 degrees. Lightly butter or spray two 8-inch round cake pans. In a small saucepan over medium heat, warm milk and add the saffron and zest. Bring to a low simmer, and remove from heat; set aside. Sift together flour, baking powder, baking soda and salt in a large bowl; set aside.
Using an electric mixer at medium speed, beat together 1 cup butter and almond paste until creamy, about 3 minutes. Gradually add 1 cup confectioners' sugar, and beat until fluffy, scraping down the sides. Add eggs one at a time, beating until blended after each addition. Gradually add flour mixture alternately with sour cream, beginning and ending with flour mixture. Add saffron mixture, beating just until blended.
Pour batter into prepared cake pans, and smooth tops. Bake until tester inserted in center comes out clean, 30 to 40 minutes. Cool 5 minutes, and remove from pans. Serve warm, dusted with confectioners' sugar, or drizzled with orange juice mixed with 2 to 3 tablespoons confectioners' sugar.

SAFFRON CAKES

Saffron Cakes image

Categories Cake Mixer Dessert Bake Currant Orange Raisin Saffron Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 18 cakes

Number Of Ingredients 14

Ingredients

a 1/4-ounce package active dry yeast (2 1/2 teaspoons)
1 teaspoon granulated sugar
2 cups lukewarm water
3 tablespoons boiling water
a slightly rounded 1/4 teaspoon saffron threads
5 1/2 cups bread flour
1 tablespoon nonfat powdered milk
4 tablespoons superfine sugar
1 1/2 teaspoons salt
1/2 stick (1/4 cup) cold unsalted butter, cut into pieces
1/2 cup chopped glacéed orange peel*
1/2 cup golden raisins
1/2 cup dried currants
*available at specialty foods shops and some supermarkets

Steps:

In a small bowl combine yeast and granulated sugar and stir in 1 1/4 cups lukewarm water. Let mixture stand until foamy, about 10 minutes. In another small bowl combine boiling water and saffron.
Into a bowl sift 1 1/2 cups flour and stir in yeast mixture and powdered milk, stirring to make a batter. Let batter rise, covered with plastic wrap, in a warm place 30 minutes.
In bowl of a standing electric mixer stir together remaining 4 cups flour, superfine sugar, and salt and blend in butter until mixture resembles coarse meal. Add batter, saffron mixture, and remaining 3/4 cup lukewarm water and with paddle attachment beat on low speed until smooth, soft, and sticky. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
Preheat oven to 375°F. and butter eighteen 1/2-cup muffin tins.
Punch down dough and beat with paddle attachment on low speed 5 minutes. Add orange peel, raisins, and currants and beat until combined well. With a 1/4-cup measure scoop dough into muffin tins and let rise, covered with buttered wax paper and kitchen towels, in a warm place until dough is level with tops of tins, about 30 minutes.
Bake cakes in middle of oven 20 minutes, or until golden, and cool on racks. Cakes may be made 1 day ahead and cooled before keeping in airtight containers.

GOLDEN SAFFRON CAKE

Golden Saffron Cake image

Spices of the World Cookbook by McCormick. Copyright 1964. They suggest frosting this with a lemon frosting.

Provided by dicentra

Categories Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter
1 cup sugar
8 pieces saffron
2 eggs
1 teaspoon vanilla extract
2 1/2 cups sifted cake flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup milk

Steps:

Cream butter and sugar until light and fluffy. Finely crush saffron and add to butter.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla. Sift dry ingredients and add to butter mixture alternately with milk.
Pour batter into two greased and floured 8 inch cake pans.
Bake at 375 for 25 minutes.
Remove from pans and cool before frosting.

Nutrition Facts : Calories 393.2, Fat 14.2, SaturatedFat 8.4, Cholesterol 81.3, Sodium 344, Carbohydrate 60.4, Fiber 0.7, Sugar 25.2, Protein 6.2

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