Pomegranate Saffron Cake Recipe

Name: Pomegranate Saffron Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 RawSpiceBar's Saffron Threads (plus 1/2 tbsp sugar + 1 tbsp hot water); 2 cups all-purpose flour; 2 teaspoon baking powder; 4 tablespoons butter; 1/2 teaspoon salt; 1 1/2 cups sugar; 3 eggs; 3/4 cup low-fat milk; 1/2 cup olive oil; 2 teaspoon vanilla extract

Servings: persons

1 RawSpiceBar's Saffron Threads (plus 1/2 tbsp sugar + 1 tbsp hot water)
2 cups all-purpose flour
2 teaspoon baking powder
4 tablespoons butter
1/2 teaspoon salt
1 1/2 cups sugar
3 eggs
3/4 cup low-fat milk
1/2 cup olive oil
2 teaspoon vanilla extract

1
Preheat oven to 350F. Butter and flour a 9-inch round cake pan.
2
Grind RawSpiceBar's Saffron Threads and 1/2 tbsp sugar together until saffron is ground. Add 1 tbsp hot water and let sit 5 minutes.
3
Whisk together flour, baking powder and salt in a medium bowl and set aside.
4
Beat together butter and sugar in a large bowl. Add eggs and beat until light and fluffy. Beat in the milk, oil, vanilla, and saffron liquid.
5
Use a wooden spoon to stir the dry ingredients into the wet half at a time. Be careful not to over-mix.
6
Pour batter into the prepared pan and bake until about 25 minutes. Top with sesame seeds and let cook another 10-15 minutes, until golden or toothpick inserted inside comes out clean or with just a couple crumbs. Let cool on a wire rack.
7
Top with fresh whipped cream and fresh pomegranates, if desired.
8
Serve and enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @rawspicebar & #rawspicebar!

1019

kcal

Calories

Fat

125

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 10 ingredients. The key ingredients include: 1 RawSpiceBar's Saffron Threads (plus 1/2 tbsp sugar + 1 tbsp hot water), 2 cups all-purpose flour, 2 teaspoon baking powder, 4 tablespoons butter, and more.

Yes, Pomegranate 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.

Pomegranate Saffron Cake

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