Best 2 Saffron Cakes Recipes

CRAB CAKES WITH SAFFRON VINAIGRETTE

Steps:

• Heat oven to 375 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). In a medium bowl, combine crab, eggs, garlic, onion, red and green pepper, salt, thyme, rosemary, bread crumbs, Tabasco, and 3 tablespoons olive oil. Cover and chill for at least 10 minutes. Shape into 5 cakes, 2 inches thick. Set aside.
• In a heavy-bottomed saute pan, heat remaining 3 tablespoons olive oil over medium-high heat. Add crab cakes and saute until lightly browned, about 2 minutes per side. Remove from saute pan and place on prepared baking sheet. Transfer to oven and bake until heated through, about 7 minutes.
• Drizzle plates with saffron vinaigrette. Garnish plates with chives and diced tomato. Top with crab cakes.

SAFFRON CAKES

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.