Saffron Cake Recipes

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DELICIOUS SAFFRON CAKE RECIPE



Delicious Saffron Cake Recipe image

Your sweet tooth cravings just got better with this delicious Saffron Cake. The softest, most pillow-y, and moist saffron cake recipe ever!

Provided by Savory Thoughts

Categories     Dessert

Time 1h2m

Number Of Ingredients 13

1 Tsp. Saffron
4 egg yolks
1/3 cup sugar
1/4 cup vegetable oil
½ cup water
1 cup all purpose flour
1½ tsp baking powder
½ tsp salt (kosher)
4 egg whites
1 tsp vinegar
1/3 cup sugar
1 can condensed milk (chilled)
1/2 Tsp. Saffron

Steps:

  • Preheat the oven to 350°. Mix together the saffron and water. Stir and set aside. Mix together the egg yolks and sugar. Mix together until well combined. Should be light and fluffy. Add the oil and water. Mix. Using a sieve, sift the flour, baking soda and salt on top of the egg yolk mixture. Mix until lumps are no longer visible.
  • In a separate bowl, beat the eggwhite, vinegar, and sugar until stiff peak.Fold in the eggwhite mixture to the batter one scoop at a time until all is used and combined.
  • Line the pan with parchment paper and slowly pour batter into the pan. Bake at 350° for 25 minutes or until toothpick that's inserted in center comes out clean. Allow cooling in pan or mold for 30 minutes on a wire rack; remove cake from pan. Cool completely! In a medium bowl, pour the condensed milk and saffron. Using an electric mixture, on high speed, mix the milk for 4 minutes. Once the cake is completely cooled, turn the cake upside down in the same pan, remove the paper, then frost the cake. See notes for frosting methods. Refrigerate for at least 1 hour before cutting and serving. Serve as desired and enjoy!*** If you are not using the frosting method, sprinkle the cake with powder sugar.

Nutrition Facts : ServingSize 6 People, Calories 267 kcal, Carbohydrate 40 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 224 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 8 g

SAFFRON CAKE



Saffron Cake image

Grandma Dimond's Saffron Cake recipe is a British recipe from the Wrefords in Cornwall, England. It is really more of a fruit bread traditionally served with clotted cream.

Provided by Jill Patrice

Categories     Yeast Breads

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups flour
1/2 cup shortening
1 tablespoon shortening
3/4 cup currants
1/4 cup candied lemon peel or 1/4 cup citron
1 teaspoon salt
1 cake yeast
1/4 cup sugar
1/4 ounce saffron

Steps:

  • Pour about one cup of boiling water over the saffron and let it cool and mix with the sugar, salt, and yeast.
  • When yeast has dissolved and shortening has softened, mix in flour and fruit (currants and lemon).
  • Let rise 1 1/2 hour in the bowl.
  • Put in greased bread pan to rise for 1/2 hour before baking.
  • Bake in a 350 degree F oven for 45 minutes.

Nutrition Facts : Calories 410, Fat 19.8, SaturatedFat 4.9, Sodium 391.9, Carbohydrate 54.5, Fiber 2.6, Sugar 20.6, Protein 5.4

SAFFRON POUND CAKE WITH LEMON CARAMEL SAUCE



Saffron Pound Cake with Lemon Caramel Sauce image

We make this at Tru, slice it paper thin and then dry it in the oven to make sweet saffron crostini. We serve it with cinnamon creme brulee and almond risotto or passion fruit mousse.

Provided by Food Network

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 12

10 tablespoons orange juice
2 pinches saffron
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 1/3 cups sugar
4 eggs
1 cup sugar
3 tablespoons water
6 tablespoons freshly squeezed lemon juice
1/2 vanilla bean, split

Steps:

  • Serving Suggestion: Cinnamon ice cream
  • Make the Pound Cake: Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper.
  • In a small saucepan, bring the orange juice and saffron to a boil then turn the heat off immediately and let steep 5 minutes.
  • In a medium bowl, combine the flour, baking powder, and salt. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the saffron spiked orange juice, trying to use all the threads in the orange juice. Mix just until smooth.
  • Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
  • Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining saffron spiked orange juice (about 1/3 cup), until the sugar is dissolved.
  • When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in.
  • Repeat until all the glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.
  • The cake will last up to a week, well-wrapped with plastic wrap.
  • Make the Lemon Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until amber-colored caramel, about 10 to 15 minutes, swirling the mixture occasionally to even out the color.
  • Add the lemon juice and vanilla and wait for the caramel to bubble and subside. Let the caramel cool.
  • To serve, cut the pound cake in thin slices and serve with scoops of cinnamon ice cream and a drizzling of lemon caramel sauce.

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

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.

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

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.

SWEDISH SAFFRANSPANNKAKA - -SAFFRON CAKE



Swedish Saffranspannkaka - -Saffron Cake image

It's a Swedish specialty from a island called Gotland that my father's from. It's not a pancake--it's actually a saffron and rice porridge that is given the addition of almonds, cream, and eggs and poured in a dish and baked in the oven. It's served with whipped cream and a jam made from a special berry from the island called salmbar but mulberry is a good substitute. It should not be to dry or to moist = lagom in Swedish--it means just right. It can be served slightly warm or cold. I love it, hope you enjoy!!

Provided by MarieFromSweden

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup short-grain rice
1/2 teaspoon salt
1 1/2 cups water
1 1/4 cups cream
1 cup milk
saffron strand (one envelope)
2 tablespoons sugar
1/2 cup almonds, skins removed and roughly chopped
5 eggs

Steps:

  • Boil the rice on low heat with salt and water until almost all the water is gone.
  • Blend in the cream and continue to boil, pour in the milk now and then to get a creamy porridge, takes about 30 minutes.
  • Take off the heat and stir in saffron strands, sugar and almonds.
  • I use a little vodka to dissolve the saffron in!
  • Stir up the eggs with a fork and stir them into the porridge; blend everything together.
  • Pour the batter into a buttered oven dish about 11 x 15 inches.
  • Bake at 225°C/435°F about 30 minutes, test with a stick--it should not be too dry or too moist.
  • When serving, cut it up directly from the dish and serve with whipped cream and jam.

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