Almond-Saffron Cake Recipe

Name: Almond-Saffron Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup milk; 1 (.01-ounce) jar saffron threads (a generous 1/2 teaspoon); Grated zest of 1 orange (about 2 teaspoons); 2 cups all-purpose flour*; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 1 cup butter, softened; 1 (8-ounce) can or 1 (7-ounce) tube almond paste (about 1 cup)**; 1 cup powdered sugar, plus more for topping, if desired; 5 large eggs; 1 (8-ounce) container sour cream; Juice of 1 orange (about 1/3 cup, optional)

Servings: persons

1/3 cup milk
1 (.01-ounce) jar saffron threads (a generous 1/2 teaspoon)
Grated zest of 1 orange (about 2 teaspoons)
2 cups all-purpose flour*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup butter, softened
1 (8-ounce) can or 1 (7-ounce) tube almond paste (about 1 cup)**
1 cup powdered sugar, plus more for topping, if desired
5 large eggs
1 (8-ounce) container sour cream
Juice of 1 orange (about 1/3 cup, optional)

1
Preheat oven to 350u00b0. Lightly grease and flour 2 (8-inch) round cake pans. Heat milk in a small saucepan over medium heat. Add saffron and zest. Bring just to a simmer; remove from heat, and set aside.
2
Sift together flour, baking powder, and baking soda in a large bowl. Stir in salt.
3
Beat together butter and almond paste at medium speed in the bowl of an electric mixer fitted with a paddle attachment about 3 minutes or until creamy. Gradually add powdered sugar, and beat until fluffy, scraping down sides. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture alternately with sour cream, beginning and ending with flour mixture and beating at medium speed just until blended after each addition. Add reserved milk mixture; beat just until blended. Do not overmix.
4
Pour batter into prepared pans. Shake pans gently, or use a spatula to smooth tops. Bake at 350u00b0 for 25 to 30 minutes or until a wooden pick inserted in center of cake comes out clean. Let cool in pans on wire racks 5 minutes. Remove from pans, and serve warm, dusted with more powdered sugar or drizzled with orange juice combined with 2 to 3 tablespoons powdered sugar, if desired.
5
*Stir flour before measuring.
6
**Do not use marzipan, which contains added sugar.

1127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup milk, 1 (.01-ounce) jar saffron threads (a generous 1/2 teaspoon), Grated zest of 1 orange (about 2 teaspoons), 2 cups all-purpose flour*, and more.

Yes, Almond-Saffron Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond-Saffron Cake

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