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.
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regine baldas
[email protected]Overall, this is a great recipe for a moist and flavorful almond saffron cake. I would definitely recommend it!
md Sh
[email protected]This cake was a bit dense for my taste, but I think that's just because I didn't use a gluten-free flour blend.
Kaleem Gr
[email protected]I'm not a baker, but I was able to follow this recipe and make a delicious almond saffron cake. It was a great success!
Faryad Bhai
[email protected]This cake was a bit more time-consuming to make than I expected, but it was worth it. The end result was a beautiful and delicious cake that was perfect for a special occasion.
Ren Teague
[email protected]I'm a huge fan of almond flour, so I was really excited to try this recipe. It didn't disappoint! The cake was moist and flavorful, and the almond flour gave it a lovely nutty flavor.
Hayley Holmberg
[email protected]This cake was a bit too sweet for my taste, but I think that's just a personal preference.
Big fortnite Apex
[email protected]I was skeptical about the saffron, but it really added a special something to this cake. I'll definitely be using it again in other recipes.
Lily Moreno
[email protected]This recipe is a keeper! I've made it twice now and it's always a crowd-pleaser.
Urban Media
[email protected]I'm not sure what went wrong, but my cake turned out dry and crumbly. Maybe I overbaked it?
Naseer Ali
[email protected]This cake was a hit at my party! Everyone loved the unique flavor and texture.
MD RJ RJ
[email protected]I followed the recipe exactly and it turned out great! The cake was moist and flavorful, and the saffron gave it a beautiful golden color.
Ian kurakipa Egendi
[email protected]This almond saffron cake was absolutely divine! The flavors were perfectly balanced and the texture was moist and fluffy. I'll definitely be making this again!