Best 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 CAKE WITH SAFFRON AND HONEY

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.

ORANGE & SAFFRON SYRUP CAKE

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Oil the base of a 23cm ring tin (or oil and line the base of a 20cm round or 18cm square cake tin). Put the ground hazelnuts in a frying pan and toast over a medium heat, stirring frequently until evenly browned. Leave to cool, then mix with the semolina, caster sugar and baking powder.
• Finely grate the zest from one orange and combine with the eggs and oil. Beat well with a wooden spoon, then fold into the dry ingredients. Pour the mixture into the prepared tin and bake for 30-40 mins, until risen and firm to the touch.
• While the cake is baking, pare the zest from the other orange and cut into very thin shreds. Put in a saucepan with the juice from both oranges, the saffron and icing sugar. Bring to the boil, then simmer gently for 5 mins.
• When the cake is done, leave it to cool in the tin slightly, then turn out onto a plate. Peel off the lining paper. While the cake is still warm, skewer it well and spoon the syrup over. Serve as it is, or with yogurt or crème fraîche and orange segments. The cake will keep in the fridge in an airtight container for 3-4 days.

HONEY SAFFRON CHRISTMAS CAKE

Steps:

• Heat oven to 160C/fan 140C/gas 3. Butter and line a round, deep 20cm cake tin with two layers of baking parchment (see Knowhow, below). Tie a few sheets of newspaper around the outside of the tin, level with the top of the baking parchment.
• Heat the brandy in a small pan, then add the saffron and leave to infuse off the heat for a few mins. Put the butter, sugar, eggs, flour, ground almonds, baking powder and a pinch of salt into a bowl, then beat together until creamy and smooth. Mix the fruit, nuts and brandy saffron mix into the batter and stir well.
• Spoon into the prepared tin, smooth the top and make a slight dip in the middle. Bake for 1½ hrs, then cover loosely with foil to stop the top over-browning. Turn oven down to 140C/fan 120C/gas 1 and cook for 1 hr more until a skewer comes out clean. Leave to cool in the tin then, while it's still warm, prod the cake all over with a skewer.
• Mix the brandy and honey together and spoon over the cake. Wrap up well in foil and keep in an airtight container until Christmas, feeding with more honeyed brandy every so often.

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.

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.

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.

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-SCENTED PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Coat an 8-inch square or round cake pan with cooking spray. Line bottom with parchment paper, and set aside.
• Pulse saffron and 1/4 cup sugar in a spice grinder until well combined. Put butter and saffron sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Using a small offset spatula, spread mixture into prepared pan.
• Peel pears; halve lengthwise, and core. Using a mandoline or a very sharp knife, cut pears lengthwise into 1/4-inch-thick slices. Arrange pears decoratively in pan over saffron-butter mixture.
• Whisk together flour, remaining 3/4 cup sugar, the baking powder, ground ginger, and salt in a large bowl. Whisk buttermilk, oil, eggs, and vanilla in another bowl. Add buttermilk mixture to flour mixture in a slow, steady stream, whisking. Stir in crystallized ginger.
• Spread batter over pears. Bake until set and a cake tester inserted into center comes out clean, 40 to 45 minutes. Let cool 5 minutes. Place a serving platter upside down over pan; flip to unmold cake. Peel off parchment.

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-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.

HONEY AND SAFFRON CAKE RECIPE - (4.2/5)

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

GOLDEN SAFFRON CAKE

Steps:

• Cream butter and sugar until light and fluffy. Finely crush saffron and add to butter.
• Add eggs, one at a time, beating well after each addition.
• Stir in vanilla. Sift dry ingredients and add to butter mixture alternately with milk.
• Pour batter into two greased and floured 8 inch cake pans.
• Bake at 375 for 25 minutes.
• Remove from pans and cool before frosting.

SWEDISH BUTTER SAFFRON CAKE

Steps:

• Make the dough: In a small bowl, vigorously stir together 1 tsp. sugar and saffron. Stir in vodka and cover with plastic wrap; let sit for 1 hour.
• Heat milk to 115°. Whisk together milk and yeast in a large bowl; let sit until foamy, about 10 minutes. Add butter, egg yolk, and vodka-saffron mixture, and whisk until smooth; set aside. I n a large bowl, combine remaining sugar along with the flour and salt; add milk mixture and stir with a wooden spoon to form a dough.
• Transfer dough to a lightly floured work surface and knead until smooth, 6-8 minutes. Put dough into a lightly greased bowl and cover with plastic wrap; set aside to let rest until dough has doubled in size, about 2 hours.
• Make the filling: Heat oven to 350°. Butter and flour a 9" round springform cake pan and line bottom with parchment paper; set aside. Transfer dough to a lightly floured work surface and, using a rolling pin, roll it into an 8" x 20" rectangle.
• Spread softened butter over dough, then sprinkle dough with almond paste, cranberries, raisins, and orange zest. Beginning with the short side closest to you, roll dough into a thick log. Cut log into 12 equal slices and transfer each slice, cut side up, to prepared cake pan, nestling them gently next to each other to fill pan completely.
• Cover pan with a tea towel and let rise for 45 minutes. Using a pastry brush, brush surface with beaten egg and sprinkle with pearl sugar and almonds.
• Bake until golden brown and a toothpick inserted into middle of cake comes out clean, 40-45 minutes. Transfer to a wire rack and let cool for 15 minutes before serving.

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.