Saffron Cakes Recipes
Recipe From epicurious.com
Categories Cake Mixer Dessert Bake Currant Orange Raisin Saffron Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 18 cakes
Number Of Ingredients 14
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- Crush the saffron threads with a teaspoon or with mortar and pestle. When using a teaspoon, add a bit sugar to provide additional friction.
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- Preheat the oven to 170 C and grease an 8 x 8 baking pan with butter. Set aside, while you prepare the cake batter.
- Add the milk, whipping cream, condensed milk and saffron to a medium pot and bring to a boil. Simmer for about five minutes or so.
- Add both the whipping cream and sugar to the bowl of a stand mixer (you may also use a handheld mixer). Beat on high speed for about 5 minutes or until soft peaks have formed. Do not overbeat, or else you’ll end up with butter.
- Cut the saffron milk cake into even squares. To serve, place on square onto a serving plate, pour over 2-3 tablespoons of the sweetened milk.
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