Almond Saffron Cake Recipe

Name: Almond Saffron Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter or nonstick spray, for baking pans; 1 cup milk; 1/2 saffron threads; 1 Orange about 2 teaspoons; 2 cups all purpose flour stir flour before measuring; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 1 cup butter 2 sticks, at room temperature; 18 ounces almond paste can, about 1 cup, not marzipan, or one 7-ounce tube; 1 cup confectioners' sugar plus additional for dusting or glazing cakes; 5 large eggs; 8 ounces sour cream container whole-fat; 1 orange optional.

Servings: persons

butter or nonstick spray, for baking pans
1 cup milk
1/2 saffron threads
1 Orange about 2 teaspoons
2 cups all purpose flour stir flour before measuring
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup butter 2 sticks, at room temperature
18 ounces almond paste can, about 1 cup, not marzipan, or one 7-ounce tube
1 cup confectioners' sugar plus additional for dusting or glazing cakes
5 large eggs
8 ounces sour cream container whole-fat
1 orange optional.

1
Preheat oven to 350 degrees.
2
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.
3
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.
4
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.

1908

kcal

Calories

135

Fat

138

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 14 ingredients. The key ingredients include: butter or nonstick spray, for baking pans, 1 cup milk, 1/2 saffron threads, 1 Orange about 2 teaspoons, 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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