ALMOND SAFFRON CAKE
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
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
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
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
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
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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