Saffron Cake: A Delightful Sweet Treat
This Saffron Cake is a perfect balance of rich, aromatic flavors that are both comforting and indulgent. With its golden-yellow hue from the saffron and the nutty undertones from hazelnut flour, it’s a treat that’s ideal for a special breakfast, brunch, or an afternoon snack. The warm flavors of saffron combined with the richness of butter make this cake a crowd-pleaser, and it’s sure to leave everyone craving more. So, gather your ingredients and let’s dive into this delicious cake recipe!
Ingredients
| Ingredient | Amount |
|---|---|
| Hazelnut Flour | 120g |
| All-Purpose Flour (00) | 100g |
| Eggs | 4 large |
| Granulated Sugar | 170g |
| Unsalted Butter | 170g |
| Potato Starch (Cornstarch) | 60g |
| Saffron | 1 pinch |
| Baking Powder | 10g |
| Powdered Sugar (for dusting) | to taste |
Instructions
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Prep Your Equipment: Begin by preheating your oven to 180°C (350°F) if using a static oven. If you’re using a convection (fan) oven, set it to 160°C (320°F). Grease and flour a 22 cm (8.6 inches) round cake pan, or line it with parchment paper for easy removal later.
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Prepare the Wet Ingredients: In the bowl of a stand mixer (or using a hand mixer), crack the eggs and add half of the granulated sugar. Start mixing on medium speed to incorporate the sugar into the eggs, creating a light and fluffy texture. This should take about 3-4 minutes. The goal is to achieve a creamy, airy mixture.
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Add the Saffron: While mixing, gently dissolve a pinch of saffron in a small amount of warm water (or milk) and then add it to the egg-sugar mixture. The saffron will infuse the batter with its unique, vibrant flavor and color.
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Incorporate the Dry Ingredients: Slowly sift together the hazelnut flour, all-purpose flour, potato starch, and baking powder. Gradually add this dry mixture to the wet ingredients, one tablespoon at a time, mixing gently after each addition to avoid deflating the batter. This method helps ensure the flour is evenly distributed without overworking the mixture.
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Add the Butter: Once all the dry ingredients are well-incorporated, pour in the melted butter that has been slightly cooled. Mix everything together until smooth. The butter will add richness and moisture to the batter, making the cake soft and tender.
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Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even layer. Bake in the preheated oven for 30 minutes at 180°C (350°F) for a static oven or 20 minutes at 160°C (320°F) for a convection oven. The cake is done when a toothpick or cake tester inserted into the center comes out clean.
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Cooling & Serving: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
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Finishing Touch: Before serving, dust the cooled cake with powdered sugar for an extra touch of sweetness. This will also add a beautiful contrast to the golden color of the cake.
Serving Suggestions
Serve this saffron cake as a delightful dessert after a meal or pair it with your morning coffee or tea for a luxurious breakfast experience. Its rich and delicate flavor also makes it an excellent companion for a light afternoon snack or a special gathering.
Notes
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Saffron: Saffron is the key ingredient that gives this cake its signature flavor and color. Be sure to use good-quality saffron for the best results.
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Flours: Hazelnut flour adds a lovely nutty flavor, but if you don’t have it on hand, you can substitute it with ground almonds for a similar texture and taste.
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Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer shelf life. You can also freeze the cake (before dusting with powdered sugar) for up to a month.
Enjoy this golden, aromatic saffron cake for a special occasion or as a treat to brighten your everyday routine. The rich, indulgent flavor will surely impress!
