Best Honey And Saffron Cake Recipes

Almond Cake With Saffron and Honey image

Provided by David Tanis

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 18

1/2 cup/115 grams unsalted butter (1 stick), melted, plus more for greasing the pan
1/2 cup/90 grams fine semolina flour
3/4 cup/150 grams granulated sugar
1 cup/95 grams finely ground blanched almonds, or substitute almond meal
1 1/2 teaspoons baking powder
Pinch of kosher salt
4 eggs, beaten
Zest of 1 orange
Zest of 1 lemon
1/2 teaspoon almond extract
1 cup/240 milliliters orange juice
3/4 cup/150 grams granulated sugar
2 tablespoons honey
6 whole cloves
6 cardamom pods
1 (1-inch) piece cinnamon stick
Pinch of crumbled saffron (optional)
12 dried apricots, softened in boiling water and drained

Steps:

Heat oven to 350 degrees. Butter a 10-inch diameter cake pan and line with parchment paper.
In a large bowl, mix together the semolina, sugar, almonds, baking powder and salt. Whisk in eggs and melted butter. Add the orange and lemon zests and almond extract and beat well. Pour into prepared pan.
Bake for about 45 minutes, until an inserted skewer comes out clean. Invert onto a wire rack and let cool.
As cake cools, make the syrup: Put orange juice, sugar, honey, cloves, cardamom, cinnamon, saffron and apricots in a saucepan, and bring to a boil. Stir to dissolve sugar, and then simmer gently for about 5 minutes. Set aside. Transfer cake to a serving plate. Use a skewer to poke holes all over and slowly pour syrup evenly over cake. Once the syrup has cooled slightly, arrange the spices and apricots on top of the cake to your liking. Leave cake for at least an hour to fully absorb syrup, or, if possible, wrap and store in a cool place (don't refrigerate) for up to 5 days.

Honey and Saffron Cake Recipe - (4.2/5) image

Provided by Cookie67

Number Of Ingredients 19

Cake:
3 Cups flour (Shereen uses cake flour)
1 TB. baking powder
1-2 tsp. GROUND CARDAMOM
1/2 tsp. salt
1 small pinch SAFFRON steeped in 1/4 Cup hot water
3/4 Cup honey (Shereen uses a mild flavored honey for the cake)
1/2 Cup butter (1 stick), room temperature (Shereen uses unsalted)
3/4 Cup sugar
3 eggs, room temperature
3/4 Cup whole milk (take out of the fridge
1/2 hour before making the cake)
Syrup:
1/3 Cup honey (Shereen uses wildflower honey for the syrup)
1/3 Cup hot water
1 TB. lemon juice (juice of 1/2 lemon)
Topping:
2 Cups whipping cream
1/4 Cup honey (Shereen uses wildflower honey for the topping)

Steps:

Preheat oven to 325°. Spray a 9x13 pan with nonstick cooking spray and set aside. In a medium bowl, stir together the flour, baking powder, CARDAMOM and salt. Set aside. In a large bowl, beat the honey and butter at medium speed for 2 minutes. Slowly add the sugar, beating constantly. Add the saffron water and the eggs, one at a time, beating 1 minute after each addition. Gradually add the dry ingredients alternately with the milk, beginning and ending with dry ingredients. Spread evenly into the pan. Bake at 325° for 40-45 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. While the cake cools, combine the syrup ingredients and allow to cool slightly. With a long wooden skewer, poke holes in the cake, poking through to the bottom of the pan. Coat the cake with the syrup, using it all and covering the whole top of the cake. Cool completely. In a medium bowl, beat the whipping cream at medium-high speed until soft peaks form. Drizzle in the honey, beating just until blended. Serve the cake with dollops of the whipped cream. Store any leftovers (in the unlikely event that there are any) in the refrigerator. Prep. time: 20 minutes Baking time: 40-45 minutes Serves: 16-24