Best 8 Saffron Cake Recipes

SAFFRON POUND CAKE WITH LEMON CARAMEL SAUCE

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.

ALMOND SAFFRON CAKE

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

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.

SAFFRON FRUIT CAKE

Steps:

• Preheat the oven to 180C/350F and grease a square cake pan, lining the bottom with greaseproof paper.
• In a pestle and mortar, grind the saffron with some of the sugar (you get the best yellow colour that way), alternatively, soak in 2tbsp of boiling hot water.
• Bring the dried fruit to the boil in a pan of water, once boiling point is reached, turn off the heat and drain the fruit well using a sieve. Return to the pan and add the butter until it has melted perhaps over a low heat if necessary.
• Add the saffron (including water if soaking method used) sugar and eggs and mix thoroughly then sift in the flour, salt and baking powder.
• Mix well but do not over work the mixture then pour into the cake pan.
• Bake for 30mins or until browned on top, then reduce heat to 160C/300F, cover with foil and bake for a further 20 minutes.
• Allow to cool for 15 minutes before turning out to cool completely on a wire rack.
• Now thats special.

SAFFRON CAKE

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.

SAFFRON-RICE AND POTATO SKILLET CAKE

Steps:

• Combine rice and 2 teaspoons salt in a medium saucepan. Stir saffron into 2 cups water, then stir into rice. Bring to a boil, reduce heat, and simmer, uncovered, until rice has absorbed all water, stirring occasionally, about 8 minutes (rice will not be completely cooked). Let cool completely. Stir in egg white, then cherries.
• Heat a 10-inch cast-iron skillet over medium. Swirl in oil, then arrange potato slices, overlapping slightly, in a circular pattern to cover bottom. Season with salt and pepper. Cook 15 minutes; remove from heat.
• Top potatoes with rice mixture, pressing down in an even layer. Make several holes in rice mixture (to allow steam to escape). Wrap a kitchen towel around lid, cover skillet, and cook over low heat until rice is tender, about 20 minutes. Run a knife around edge of cake to loosen, then invert onto a platter, cut into wedges, and serve.

KUWAITI SAFFRON CARDAMOM CAKE

Steps:

• Heat the oven to 350°F Grease a round 8-inch cake pan with light butter and line with parchment paper.
• In a medium mixing bowl whisk together the egg white until light and fluffy with soft peaks.Using spatula gently fold in the syrup used or the sugar along with cardamom and turmeric.
• Beat the yolk separately in another mixing bowl with the butter milk,the saffron infused milk and the oil.
• Sift together the flours and baking powder together in to a large mixing bowl, then slowly fold in the egg white mixture and york mixture.
• Pour in the prepared pan and sprinkle the top with the nuts.Bakes for about 25 minutes until the top is light brown in color.
• Cool completely and slice.

SAFFRON CAKE

Steps:

• 1. Preheat oven to 350 F.
• 2. Grease and flour the cake pan and set aside until needed.
• 3. Mix the eggs, sugar and butter until creamy.
• 4. In a small bowl add the flour, baking powder, salt and cinnamon (if using), mix well.
• 5. Now slowly add the flour mixture to the butter mixture, alternating with the saffron water, mixing well.
• 6. Next add the golden raisins and stir just until combined.
• 7. Pour into the prepared pan and bake for 50 - 60 minutes. Check cake in your preferred manner and place on a baking rack to cool.