Orange Saffron Cake
|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)|
|Sugar/Splenda||1 1⁄2 Cup (24 tbs)|
|Flour||2 Cup (32 tbs)|
|Baking powder||3 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|
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.