ALMOND SAFFRON CAKE
This cake was adapted from Kim Sunée, the Korean-born author of "Trail of Crumbs: Hunger, Love and the Search for Home" (Grand Central, 2008).
Provided by The New York Times
Categories cakes, dessert
Time 1h
Yield 2 8-inch cakes
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. 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.
- 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.
- 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.
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godfrey amos
[email protected]Overall, I thought this cake was just okay. It wasn't bad, but it wasn't anything special either.
Ayazhussain Laghari
[email protected]This cake is very expensive to make. The saffron is a very pricey ingredient.
Farva Baloch
[email protected]I found this recipe to be a bit too complicated. There are a lot of steps involved, and it took me a long time to make the cake.
Bismark Mensah
[email protected]I was a bit disappointed with this cake. The flavor was good, but the texture was a bit dry.
Kibuuka Nektar
[email protected]This cake is very dense and moist. It's not too sweet, which I appreciate.
MD Anwar Hussain
[email protected]I'm not a huge fan of almond-flavored desserts, but I really enjoyed this cake. The saffron flavor is very prominent, and it pairs well with the almonds.
Jack Lagdama
[email protected]This cake is a bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and beautiful cake that's perfect for any occasion.
Suhail Amr
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best cake he'd ever had.
rika van der westhuizen
[email protected]I was looking for a unique cake recipe, and this one definitely fit the bill. The saffron gives it a really interesting flavor.
Harriet Chelangat
[email protected]This cake is so moist and flavorful. I love the almond and saffron combination.
Caleb Gorman
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. It's a great recipe to have on hand for special occasions.
Rana usman Rana usman
[email protected]This cake is the perfect balance of sweetness and spice. I love the way the saffron flavor lingers in my mouth.
zakria Gamer
[email protected]I'm not much of a baker, but this recipe was so easy to follow. I'm really proud of how my cake turned out!
Miki Jaga
[email protected]This cake was a hit at my party! Everyone loved the unique flavor and the beautiful presentation.
abdul qadir
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of saffron, but I'm so glad I did! The saffron flavor is very subtle, and it pairs perfectly with the almonds.
Bukuri Llaka
[email protected]This cake is so easy to make, and it turned out perfectly! I'm definitely going to be making it again.
Toaster Head
[email protected]I've tried many almond cakes, but this one is by far the best. The saffron adds a unique and delicious flavor that I've never tasted before.
Sharon Woodward
[email protected]This almond saffron cake was a delightful treat! The flavors of almond and saffron blended perfectly, and the texture was moist and fluffy. I especially enjoyed the crunchy almond topping.