Saffron Cake with Cardamom (Printable Version)
A golden cake highlighting saffron’s delicate sweetness and cardamom’s warm, citrusy notes for unforgettable flavor.
# Ingredients:
→ Dry Ingredients
01 -
250 grams wheat flour
02 -
1 teaspoon baking powder
03 -
1 teaspoon ground cardamom
04 -
0.5 teaspoon saffron threads
05 -
200 grams granulated sugar
→ Wet Ingredients
06 -
150 grams unsalted butter, softened
07 -
4 large eggs, room temperature
08 -
200 milliliters whole milk, warmed
→ Topping
09 -
100 milliliters whipping cream
# Steps:
01 -
Bring all ingredients to room temperature to ensure smooth mixing and even texture.
02 -
Soak the saffron threads in 30 milliliters of warm milk to release color and aroma.
03 -
Using an electric mixer, beat the softened butter and sugar until light, fluffy, and pale, approximately 3-4 minutes.
04 -
Add eggs one at a time to the butter mixture, beating well after each addition to maintain smooth texture.
05 -
In a separate bowl, whisk together flour, baking powder, and ground cardamom.
06 -
Alternate adding the flour mixture and the remaining warm milk (including the saffron-infused milk) to the butter mixture in three additions, beginning and ending with flour. Mix until just combined to avoid toughness.
07 -
Pour batter into a greased and floured baking pan. Bake in a preheated oven at 180°C for 30-35 minutes, or until a skewer inserted in the center comes out clean.
08 -
Whip the cream until stiff peaks form, being careful not to overwhip to prevent grainy texture.
09 -
After the cake cools completely, spread the whipped cream evenly on top. Slice into 12 portions and serve at room temperature.
# Notes:
01 -
Use high-quality saffron for best flavor and color. Ensure all ingredients are at room temperature to prevent curdling and achieve a tender crumb.
02 -
Cake flavor improves after resting overnight; store unfrosted cake wrapped in the refrigerator and bring to room temperature before serving.