Just a quick post with a recipe for an easy cake to make for the holidays. Saffron and butter give the cake a lovely yellow color and the orange glaze helps preserve the flavor for up to a week.
Saffron Butter Cake with Orange Glaze
Recipe Adapted From Gale Gand’s Short and Sweet
- 2/3 cup orange juice ( I used fresh mandarin oranges)
- 2 pinches saffron
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened slightly
- 1 cup plus 1/3 cup sugar
- 4 large eggs
- Preheat oven to 350°F. Butter a 9-inch loaf pan and line the bottom with parchment paper.
- In a small saucepan, bring the orange juice and saffron to a boil. Remove from heat and set aside to steep.
- In a medium bowl, combine the flour, baking powder, salt. In another bowl, cream butter until smooth. Add 1 cup sugar and mix. With the mixer running, add the eggs, one at a time, mix well. Add half the dry ingredients and mix. Add 1/4 of the saffron steeped orange juice and mix. Add remaining ingredients. Remove any remaining saffron threads in the orange juice and mix them in the batter. Reserve remaining saffron steeped orange juice for glaze
- Pour the batter in the prepared pan. Bake 65-75 minutes or until a tester inserted in the middle comes out clean.
- Meanwhile, make the glaze. Stir the remaining 1/3 cup sugar into the reserved orange juice until sugar is dissolved.
- When cake is done, let cool in the pan for 15 minutes. Carefully, run knife around the sides of the pan and remove the cake to a wire cooling rack. Peel off the paper and using a pastry brush, spread glaze over the tops and sides of cake. Let it soak in. Let cake completely cool at room temperature, then serve. Or wrap in plastic and refrigerate. Cake will keep for about a week refrigerated. If desired, cake can be frozen up to 4 weeks.
This black and white image is my contribution to Black and White Wednesday #153 hosted by yours truly.
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