Saffron is one of the world’s most precious spices, prized for its deep golden hue and delicate floral aroma. In this cake, Saffron lends a subtle yet luxurious flavor that pairs beautifully with the sweetness of oranges and the nuttiness of almonds. To unlock its full potential, let the Saffron steep in warm water before using - it enhances both the color and taste, infusing the cake with a warm, aromatic depth.
Cake:
3 eggs
150 g sugar
¼ tsp Vanilla Powder
100 g blanched almonds
100 g all-purpose flour
1 tsp baking powder
1 pinch of salt
½ g Saffron
Zest of 2 organic oranges (finely grated)
100 ml freshly squeezed orange juice
100 g melted butter
Topping:
100 g dark chocolate (70%)
1 tbsp butter
Preheat the oven to 175°C (conventional). Grease a cake pan.
Prepare the saffron by crushing it lightly between your fingers and soaking it in 2 tbsp of warm water. Let it steep for at least 15 minutes.
In a large bowl, whisk together the eggs, sugar, and vanilla until light and fluffy.
Using a food processor, blend the blanched almonds into a fine almond flour.
Gently fold the orange zest, orange juice, and Saffron mixture into the egg batter. Gradually add the dry ingredients, stirring carefully until the batter is smooth. Finally, pour in the melted butter and mix until fully combined.
Pour the batter into the prepared cake pan and bake in the center of the oven for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely on a wire rack before coating it with melted dark chocolate.
Enjoy!
