A simple bake with an extravagant edge, this Saffron Cake takes a simple pound cake batter and brings it to new heights.
It’s the perfect accompaniment to an afternoon tea, and is sure to delight any of your guests. Or, it makes for an elegant treat for you and your family to enjoy. Moist, fluffy and undeniably elegant, this Saffron Cake recipe is always a winner.
Harvested from a kind of crocus, saffron is an exotic spice with a nuanced, floral flavor. It is used in a wide range of both sweet and savory dishes in all kinds of cuisine, but is particularly common in Indian, Moroccan and Iranian recipes.
Known as much for its high price tag as its vibrant yellow color, saffron may seem like an expensive spice, but a little goes a long way.
You can find all of the details here on Pure Saffron Farms website.
Pure Saffron Farms provides the highest quality “Super Negin” saffron.
The company make it possible for novice cooks, and the most experience executive chefs to create delicious recipes.
Pure Saffron Farms also make it easy for each portion to be properly measured when creating your delicious meals or drinks.
In this particular recipe, saffron elevates a basic cake mix into something truly special, giving it a sweet and earthy aroma as well as that signature sunshine hue. Be sure not to skip the soaking step, as this will help to get as much flavor out of the saffron as possible.
You really want to let the saffron speak for itself in this cake, which is why there is no sugary glaze or frosting that will overwhelm the flavor. Instead, this Saffron Cake uses an egg wash, which helps to enhance its color and gives it the most beautiful shine. If you have any leftover egg wash (which you will not), but if you have happen to not use all, you can store it in an airtight container in the refrigerator for up to 3 days. You can either use it by making scrambled eggs or as a wash for other cakes or pastries.
How Do I Know When The Saffron Cake Is Ready?
Baking times can vary depending on your oven, and since saffron is an ingredient you really don’t want to waste, it’s a good idea to keep an eye on your cake the very first time you bake it.
To test if it is done, you can simply insert a toothpick or skewer into the center. If it comes out clean, your cake is baked all the way through. If you need to bake it for longer but the top is already brown, cover it with aluminium foil before putting it back in the oven – this will prevent the top from burning.
How Long Can I Keep Saffron Cake For?
Though I’m confident it won’t be hanging around for long, if you do have any leftover cake, it can be easily stored in an airtight container in a room temperature cupboard or counter. It will keep for up to three to four days, although it won’t be as moist as when it was first made.
Other great dessert recipes you will truly enjoy are the orange cake, Easy Plantain Bread (Plantain Cake), and Air Fryer Cinnamon Rolls W/ Homemade Cream Cheese Frosting.
Below are other great recommended recipes that you will surely enjoy:
Delicious Saffron Cake Recipe
- 1 Tsp. Saffron
- 4 egg yolks
- ⅓ cup sugar
- ¼ cup vegetable oil
- ½ cup water
- 1 cup all purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon salt kosher
Egg White Mixture:
- 4 egg whites
- 1 teaspoon vinegar
- ⅓ cup sugar
Condensed Milk Frosting (Optional – Powder for sprinkling will work as well):
- 1 can condensed milk chilled
- ½ Tsp. Saffron
- Preheat the oven to 350°. Mix together the saffron and water. Stir and set aside. Mix together the egg yolks and sugar. Mix together until well combined. Should be light and fluffy. Add the oil and water. Mix. Using a sieve, sift the flour, baking soda and salt on top of the egg yolk mixture. Mix until lumps are no longer visible.
- In a separate bowl, beat the eggwhite, vinegar, and sugar until stiff peak.Fold in the eggwhite mixture to the batter one scoop at a time until all is used and combined.
- Line the pan with parchment paper and slowly pour batter into the pan. Bake at 350° for 25 minutes or until toothpick that's inserted in center comes out clean. Allow cooling in pan or mold for 30 minutes on a wire rack; remove cake from pan. Cool completely! In a medium bowl, pour the condensed milk and saffron. Using an electric mixture, on high speed, mix the milk for 4 minutes. Once the cake is completely cooled, turn the cake upside down in the same pan, remove the paper, then frost the cake. See notes for frosting methods. Refrigerate for at least 1 hour before cutting and serving. Serve as desired and enjoy!*** If you are not using the frosting method, sprinkle the cake with powder sugar.
- Best to use parchment paper to help remove the cake without a hassle.
- Do not over bake your cake. It is best to remove it from the oven the minute the toothpick comes out clean from the middle.
- Coconut condensed milk or regular condensed milk will work. Taste may alter.
Can I use Tumeric instead of Saffron?
Yes, you can. However, be mindful that the taste may alter slightly as Turmeric belongs to the ginger family. The taste of this spice can be a bit earthy and bitter depending on the amount you put in. I personally do not mind the “ginger” taste or slight bitterness. Hope you enjoy the cake.
I made this cake for a birthday and it was delicious!!! Everyone loved it and they’re asking for the recipe! The only issue I had was just taking it out of the pan. Since I didn’t have parchment paper. But that’s a me issue. Anyways, great cake recipe!
Noor, thank you so much. I am very glad that you liked the cake and made it for a birthday party. Yes, the parchment paper does help.
Wow, this cake is definitely going on my must-try list. I’m super excited to try your recipe out. Happy New Year.
Bintu | Recipes From A Pantry
What a delicious sounding cake! It sounds super elegant and perfect for an afternoon tea – I don’t use saffron that much but I think I am definitely going to have to give this a try!
love this swirly pan and that cake looks super moist and delicious!
I just LOVE saffron in sweet bakes, and this cake is perfect – pretty as a picture and with such delicious flavour. Thanks for a great recipe!
I’ve not sured saffron too many times but I do love how it accents the dish! Such a lovely cake!