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Orange Saffron Cake

syginde1's picture
This heavenly & flavorful cake is simply out of this world!
Ingredients
  Freshly squeezed orange juice 1 Cup (16 tbs)
  Orange zest/Not large strips 1 Large, grated or curls
  Saffron threads 1 Pinch, soaked in 2 tablespoons of milk
  Milk 2 Tablespoon (for saffron)
  Ground cinnamon 1 Pinch
  Freshly grated nutmeg 1 Pinch
  Cardamom powder 1 Pinch (fresh)
  Vanilla 1 Teaspoon
  Eggs 3
  Sugar/Splenda 1 1⁄2 Cup (24 tbs)
  Flour 2 Cup (32 tbs)
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Ground almonds/Almond meal or almond flour 3 Cup (48 tbs)
  Unsalted butter 1⁄2 Cup (8 tbs), melted and cooled to room temperature
Directions

Preheat the oven to 350 degrees F.

In a small saucepan on low heat, combine the orange juice with the orange zest. Next, add in the saffron (along with the soaking milk), vanilla extract, orange blossom water and the spices (ground cinnamon, ground allspice, ground cardamom powder & freshly grated nutmeg). Bring to a gentle boil & let simmer until the orange juice has thickened (about 5 minutes or so). Then remove the saucepan from the heat, set aside and allow to cool until needed.

Using a kitchen stand mixer on medium speed, cream together the butter & sugar until you have a light & fluffy mixture (this will take about 2-3 minutes). Now, add in the eggs (one at a time) until they have been incorporated. Also, add in the cooled orange juice mixture. Mix well & then add in the dry ingredients (cake flour, ground almonds, baking powder & salt) – a little at a time until well combined.

Now carefully pour the batter into Springform baking pan, smooth out the top & lightly tap the pan on the counter. Bake on the middle oven rack for about 40-45 minutes or until you obtain a clean toothpick from the center of the cake. Remove from the oven and let cool for at least 1 hour. Garnish with a light dusting of confectioner’s sugar & a few fresh mint leaves or orange slices, candied orange peel and/or whipped cream, if desired.

ENJOY :-))

Recipe Summary

Cuisine: 
Fusion
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
6
Story
I don’t really consider myself a baker but this cake is really worth the effort. The cake is originally a Spanish recipe, which I took the liberty of modifying or rather “Indianizing”. I hope you will enjoy my version as much as my family and friends. Saffron blended together with orange is an incredible and delicious combination. In a dessert, it’s absolutely heavenly! The spices add an extra but subtle layer of depth and flavor. It’s decadent but not overly sweet. It’s just perfect for entertaining and can be made in advance. It makes a wonderful dessert or you can serve it with afternoon tea. Either way, your guests will be impressed!

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Average: 4.9 (14 votes)

13 Comments

Anonymous's picture
I plan on using almond flour. What do you mean by 3 and 2/3 cups of ground almonds (or almond meal or almond flour)? Thanks!
Ted Baker's picture
See above!
Anonymous's picture
Please explain what you mean by 3 and 2/3 almond flour. Thanks! F
Ted Baker's picture
This recipe may be to advanced for you, it's pretty self explanatory & not rocket science! You shouldnt attempt a recipe you cant even understand :-)
Mike L's picture
Play nice dude!
Samina.Tapia's picture
It means 3 2/3 cups. 1 cup being 16 Tablespoon measure.
Samina.Tapia's picture
Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made both with whole or blanched almonds. The consistency is more like corn meal than wheat flour. It is used in pastry and confectionery
Mike L's picture
Nice explanation!
Sharanya Desai's picture
FANTASTIC CAKE, BIG HIT - THANK YOU!
Allison's picture
Not super impressed. I have made lots of cakes and had high hopes for this one, but it will definitely not hit my redo list unless I feel like making some big changes. The recipe makes it sound like it will only make one 9inch cake pan so I doubled it, and I clearly did not need to do so. Also I know previously people questioned the 3 and 2/3 cups flour, which logically I agree would mean 3 2/3 cup almond flour, but that is a lot of flour (when combined with the white flour) for one cake so I only used about half of that but still feel like that was too much. My cake was not very moist (it was slightly over cooked even with my setting the timer for only 45min), overly almond, and disappointingly lacking in orange or spice taste. I wish I had used my common sense (over trying to follow the recipe exactly). If I were to redo this recipe, I would obviously not double it, probably only use 1/2cup of almond flour (and I would use flour not ground almonds) and possibly less white flour. I would also cut the cooking time down to 40min and check from there, and I would probably still squeeze fresh orange juice on to the cake itself after baking/cooling (I did this on my cake to attempt to moisten it and increase the orange flavor). But I doubt I will even attempt a redo...it was quite disappointing, lacking in flavor, and a waste of saffron.
Mike L's picture
So you didnt follow the directions properly, totally went off the beaten path & then complain? OK, good for you - jeez!!
Lisa munroe's picture
Awesome recipe, my family loved it. Lovely texture & flavor!
Alexia's picture
I have made this cake several times & it has always turned out beautifully! I actually get lots of compliments whenever I serve it. I have never had any difficulty but then again I was taught to always follow the directions. It's one of our favorites!!