Saffron Cake.
You can cook Saffron Cake using 12 ingredients and 15 steps. Here is how you achieve it.
Ingredients of Saffron Cake
- Prepare 180 ml of whole milk.
- It's 1/2 teaspoon of crushed saffron threads.
- You need 200 gram of brown sugar.
- It's 100 gram of butter melted.
- Prepare 1 1/2 tsp of lemon juice.
- You need 1 teaspoon of vanilla extract.
- Prepare 200 gram of all-purpose flour.
- It's 1 teaspoon of baking soda.
- Prepare 1 pinch of salt.
- It's 1 cup of cream.
- You need 1/4 cup of icing sugar.
- It's as needed of Canned or fresh fruits for layer.
Saffron Cake instructions
- Bring the whole milk to a boil and add the crushed saffron to it. Take it off the stove and let it infuse and cool down for 10 mins..
- In a bowl, melt butter and brown sugar to it. Whisk it well till the sugar dissolves and makes it creamy..
- Add the lemon juice and vanilla extract. Mix well. In another bowl sift together all-purpose flour + baking soda + salt..
- Then fold in the flour mixture into the butter and sugar in three batches alternately with the saffron milk. Always start and end with the dry ingredients i.e flour..
- Fold in with a rubber spatula till it gets fully incorporated..
- Line two bottom of two 8 inch pans with parchment paper and butter the sides..
- Preheat the oven to 160C..
- Pour the batter into prepared tins and bake for about 20-25 mins till a skewer inserted in the centre comes clean..
- Take it out from the oven and let it cool in the pan for 5 mins..
- Run a skewer or a spatula on the side of the cake to release it from the pan..
- Let it cool down completely on a wire rack before frosting..
- Take the cream in a bowl and whisk it till it forms soft peaks. Slowly add the icing sugar while continuing to whisk it till it forms stiff peaks..
- Layer the cake on a cake board and frost it with the cream. Add canned cut fruits in the centre..
- Place the second cake layer on top and finish the frosting..
- Your cake is ready!.
