How to Make Saffron Cake

by

Saffron Cake Recipe

Saffron cake is one of the most sought-after cakes worldwide, especially due to the distinctive flavor of saffron that makes it truly special. This cake first appeared in Swedish cuisine, where it was created and quickly spread to kitchens around the globe. It is often served during elegant celebrations and special occasions. Some home bakers may think that saffron cake is difficult to prepare and won’t turn out as good as store-bought versions. However, it is actually simple to make with readily available ingredients. Follow these easy steps and try it yourself!

Ingredients for Saffron Cake

  • 200g melted butter
  • ⅛ tsp saffron
  • 2 large eggs
  • ¾ cup sugar
  • 1 cup warm milk
  • 340g all-purpose flour
  • 2 tsp baking powder
  • Powdered sugar (optional)
  • Almond slices (optional)

How to Make Saffron Cake

  1. Preheat the oven to 180°C (356°F).
  2. Grease a cake pan with butter and dust it with flour.
  3. Crush the saffron using a small spoon and add a little sugar for extra friction.
  4. Mix some warm milk with the saffron and let it sit.
  5. In a medium bowl, combine the flour and baking powder.
  6. In a separate bowl, beat the sugar and eggs together. Add the melted butter, saffron mixture, and remaining milk. Mix well.
  7. Gradually add the flour mixture to the egg mixture and stir until fully combined.
  8. Pour the batter into the prepared cake pan and smooth the top if needed.
  9. Bake in the oven for 35-40 minutes or until fully cooked.
  10. Let the cake cool before removing it from the pan.
  11. Garnish with powdered sugar and almond slices if desired.

Eggless Saffron Cake

Ingredients

  • ¼ cup + 2 tbsp milk
  • 1 tsp saffron
  • 1 tsp cardamom
  • 3¾ cups flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tbsp cornstarch
  • A pinch of salt
  • ¼ cup yogurt
  • ¼ cup sugar + 2 tbsp extra
  • 2 tbsp melted butter
  • 2 tbsp vegetable oil

How to Make Eggless Saffron Cake

  1. Preheat the oven to 180°C (356°F).
  2. Whisk the milk with saffron and cardamom.
  3. In a separate bowl, mix the flour, baking powder, baking soda, cornstarch, and salt.
  4. In another bowl, whisk the yogurt with sugar, butter, milk, and oil until the sugar dissolves.
  5. Gradually add the flour mixture to the yogurt mixture and mix well.
  6. Pour the batter into a prepared cake pan and bake until fully cooked.
  7. Garnish with powdered sugar.

Saffron Biscuit Cake

Ingredients

  • 3 packs of plain tea biscuits
  • 1 cup whipping cream powder
  • 1 cup liquid milk
  • 1 tbsp saffron dissolved in a little hot water

How to Make Saffron Biscuit Cake

  1. Whip the cream with milk and saffron until smooth and cake-like in texture.
  2. Arrange a layer of biscuits in the bottom of a Pyrex dish, then spread a layer of the saffron cream mixture on top.
  3. Repeat the layers, finishing with a layer of cream.
  4. Garnish with extra saffron, then refrigerate for at least two hours.
  5. Serve chilled.

Saffron Cake Using Betty Crocker Mix

Ingredients

  • 250g Betty Crocker cake mix
  • 1 tbsp hot water
  • ¼ tsp saffron
  • ½ cup water
  • ¼ cup vegetable oil
  • 1 egg
  • 1 can sweetened condensed milk

How to Make Saffron Cake with Betty Crocker Mix

  1. Mix the hot water with saffron and let it sit for 10 minutes.
  2. In a blender, mix the saffron mixture with the Betty Crocker cake mix, warm water, and egg.
  3. Blend until a smooth and firm batter forms.
  4. Pour the batter into a butter-greased and floured cake pan.
  5. Preheat the oven to 180°C (356°F).
  6. Bake the cake for 20-25 minutes until fully cooked.
  7. Let it cool completely before serving.

Enjoy your homemade saffron cake! 🍰✨

Leave a Comment