Also try this readers’ approved saffron cake.
This orange bundt cake is just the right flavor, nothing is overpowering here. A sunny cake with bright orange flavor to feed your soul as well as your body.
I’m used to using saffron in rice, but I fell in love with cakes made with saffron when I was making this flavored saffron and cardamom cake, it was amazingly delicious and it was my first time using saffron in desserts.
I’ve read an article about saffron in a Costco magazine lately and I was reminded of the saffron I bought from Egypt a year ago!!. It was completely forgotten for a whole year.. can you believe that.
The article mentioned that saffron appeared in 50,000 year old cave paintings in Iraq and ancient Greek. Alexander the great used it to heal wounds and the mighty Cleopatra used to bath in it!!! Reckless behavior Cleo, these stuff are expensive!
Anyways, So I wanted to make another saffron dessert, but kept wondering what other flavors to add. I know already that cardamom goes very well with saffron but I needed something else.
After searching I’ve found a cake recommended by Gina, and the cake was a recipe from the Perfect Cake. I got the book and followed the recipe exactly.
I baked it a couple of times before I finally settled on my perfect amount for flavor.
Where does saffron come from?
It is believed that it originated in Greece, other sources say the eastern countries in the Mediterranean. These days saffron is cultivated in Iran, India, Morocco and Greece.
How can you tell real saffron?
Good saffron smells sweet but never tastes sweet! Yes, if you put a thread saffron in your mouth and it tasted sweet then it is fake. There is also the smell, it is earthy yet sweet.. do you get it?
Another test for saffron is that real saffron when out in water it colors the water but the threads do not lose their color. a
And as a rule, do not buy ground saffron, it is usually fake.
Saffron Health benefits?
According to WebMD, saffron might be used to help in so many medical issues. Starting from coughing, Asthma, insomnia,… to cancer and Alzheimer’s disease. There is no sufficient evidence for some of those diseases so read more and always check with your doctor of course.
How to make Orange Saffron Cake?
This cake is simple, not complicated at all. Just the usual creaming of butter and sugar. Mixing of wet ingredients and dry separately then adding them alternatively to the butter mixture. So let me show you.
- How to use saffron? Usually, saffron threads should be measured then crushed and let the powder steep in hot water/milk or any liquid, in our case water.
- So we will add saffron a pinch of turmeric to just a tablespoon of hot water and let it bloom for 15 minutes.
- Add buttermilk, vanilla, orange zest and orange juice mixing everything well together.
- In a separate bowl, add flour, salt, baking soda and baking powder and mix well.
- Cream butter and sugar together until pale and fluffy.
- Beat in eggs and egg yolk one at a time until well incorporated.
- Now alternatively add the dry ingredients and the wet ingredients until they are all mixed but do not over mix. To avoid over mixing, I use a spoon to mix in the last addition of dry ingredients.
- Pour the batter in a Bundt and bake until done. Let it cool completely on a wire rack.
Now, make any frosting you like, this goes very well with cream cheese frosting. I’ve made a simple sugar-orange glaze and it turned out beautiful and delicious.
Soft, fluffy with a melt in your mouth texture. Perfectly sweetened and perfectly flavored saffron orange cake that will brighten everyone’s day.
I hope you’ll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira’s Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.
- 1 Tablespoon boiling water.
- 1/2 teaspoon saffron threads.
- 1/8 teaspoon turmeric.
- 3/4 cup buttermilk.
- 2 Tablespoons orange juice.
- 1 Tablespoon orange zest.
- 1 teaspoon vanilla extract.
- 3 cups all-purpose flour.
- 1/2 teaspoon salt.
- 1 teaspoon baking powder.
- 1/2 teaspoon baking soda.
- 2 1/4 1 1/8 cup unsalted butter.
- 2 cups granulated sugar.
- 3 large eggs.
- 1 egg yolk large.
- 2 1/2 cups powdered sugar.
- 2 Tablespoons orange juice.
- 1 1/2 Tablespoons plain yogurt.
- Optional: 1 cup chopped pistachios.
-
Preheat oven to 350F. Grease a 12 cup bundt pan with butter or spray with baking spray.
-
In a cup mix saffron, turmeric and hot water together and let it steep for 15 minutes.
-
Add buttermilk, vanilla, orange juice and zest to the saffron mixture and mix well.
-
In a large bowl, combine in flour, salt, baking powder and baking soda
-
Cream butter and sugar until fluffy and pale.
-
Beat in eggs one by one then add the yolk.
-
Add flour mixture alternating with saffron mixture mixing after each addition.*
-
Pour batter into the bundt cake and bake for 50 minutes until a toothpick inserted in the middle comes out clean
-
Let the cake cool for 10 minutes in the pan then let it cool completely on a wire rack.
-
Whisk glaze ingredients well then pour over the cake
-
Decorate with some chopped pistachios.
* To avoid over-mixing, start and end with the flour mixture. With the last addition of flour mixture mix with a wooden spoon instead of your mixer.
Some of the links mentioned in this post are affiliate links, check disclosure policy for more information.
Leave a Reply