Almond Cake With Saffron And Honey Recipes

ALMOND CAKE WITH SAFFRON AND HONEY

Almond Cake With Saffron and Honey image

This is a lovely moist cake that keeps well and may be made several days in advance of serving. Stored well wrapped and at room temperature, its flavor only improves. For best results, grind blanched almonds to make your own almond meal. If you wish, accompany with a little whipped cream or vanilla ice cream.

Provided by David Tanis

Categories cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

1/2 cup/115 grams unsalted butter (1 stick), melted, plus more for greasing the pan
1/2 cup/90 grams fine semolina flour
3/4 cup/150 grams granulated sugar
1 cup/95 grams finely ground blanched almonds, or substitute almond meal
1 1/2 teaspoons baking powder
Pinch of kosher salt
4 eggs, beaten
Zest of 1 orange
Zest of 1 lemon
1/2 teaspoon almond extract
1 cup/240 milliliters orange juice
3/4 cup/150 grams granulated sugar
2 tablespoons honey
6 whole cloves
6 cardamom pods
1 (1-inch) piece cinnamon stick
Pinch of crumbled saffron (optional)
12 dried apricots, softened in boiling water and drained

Steps:

Heat oven to 350 degrees. Butter a 10-inch diameter cake pan and line with parchment paper.
In a large bowl, mix together the semolina, sugar, almonds, baking powder and salt. Whisk in eggs and melted butter. Add the orange and lemon zests and almond extract and beat well. Pour into prepared pan.
Bake for about 45 minutes, until an inserted skewer comes out clean. Invert onto a wire rack and let cool.
As cake cools, make the syrup: Put orange juice, sugar, honey, cloves, cardamom, cinnamon, saffron and apricots in a saucepan, and bring to a boil. Stir to dissolve sugar, and then simmer gently for about 5 minutes. Set aside. Transfer cake to a serving plate. Use a skewer to poke holes all over and slowly pour syrup evenly over cake. Once the syrup has cooled slightly, arrange the spices and apricots on top of the cake to your liking. Leave cake for at least an hour to fully absorb syrup, or, if possible, wrap and store in a cool place (don't refrigerate) for up to 5 days.

ALMOND SAFFRON CAKE

Almond Saffron Cake image

This cake was adapted from Kim Sunée, the Korean-born author of "Trail of Crumbs: Hunger, Love and the Search for Home" (Grand Central, 2008).

Provided by The New York Times

Categories cakes, dessert

Time 1h

Yield 2 8-inch cakes

Number Of Ingredients 14

Ingredients

Butter or nonstick spray, for baking pans
1/3 cup milk
Generous 1/2 teaspoon saffron threads
Finely grated zest of 1 orange (about 2 teaspoons)
2 cups all-purpose flour (stir flour before measuring)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup butter (2 sticks), at room temperature
1 8-ounce can (about 1 cup) almond paste (not marzipan), or one 7-ounce tube
1 cup confectioners' sugar, plus additional for dusting or glazing cakes
5 large eggs
1 8-ounce container whole-fat sour cream
Juice of 1 orange, optional

Steps:

Heat oven to 350 degrees. Lightly butter or spray two 8-inch round cake pans. In a small saucepan over medium heat, warm milk and add the saffron and zest. Bring to a low simmer, and remove from heat; set aside. Sift together flour, baking powder, baking soda and salt in a large bowl; set aside.
Using an electric mixer at medium speed, beat together 1 cup butter and almond paste until creamy, about 3 minutes. Gradually add 1 cup confectioners' sugar, and beat until fluffy, scraping down the sides. Add eggs one at a time, beating until blended after each addition. Gradually add flour mixture alternately with sour cream, beginning and ending with flour mixture. Add saffron mixture, beating just until blended.
Pour batter into prepared cake pans, and smooth tops. Bake until tester inserted in center comes out clean, 30 to 40 minutes. Cool 5 minutes, and remove from pans. Serve warm, dusted with confectioners' sugar, or drizzled with orange juice mixed with 2 to 3 tablespoons confectioners' sugar.

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