SAFFRON POUND CAKE WITH LEMON CARAMEL SAUCE
We make this at Tru, slice it paper thin and then dry it in the oven to make sweet saffron crostini. We serve it with cinnamon creme brulee and almond risotto or passion fruit mousse.
Provided by Food Network
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Serving Suggestion: Cinnamon ice cream
- Make the Pound Cake: Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper.
- In a small saucepan, bring the orange juice and saffron to a boil then turn the heat off immediately and let steep 5 minutes.
- In a medium bowl, combine the flour, baking powder, and salt. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the saffron spiked orange juice, trying to use all the threads in the orange juice. Mix just until smooth.
- Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
- Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining saffron spiked orange juice (about 1/3 cup), until the sugar is dissolved.
- When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in.
- Repeat until all the glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.
- The cake will last up to a week, well-wrapped with plastic wrap.
- Make the Lemon Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until amber-colored caramel, about 10 to 15 minutes, swirling the mixture occasionally to even out the color.
- Add the lemon juice and vanilla and wait for the caramel to bubble and subside. Let the caramel cool.
- To serve, cut the pound cake in thin slices and serve with scoops of cinnamon ice cream and a drizzling of lemon caramel sauce.
SAFFRON FRUIT CAKE
This light yet moist fruit cake keeps really well and the sweet perfumed aroma that the saffron provides goes well with the buttery dried fruit. The method is also easier than most cake recipes so you'll want to make this again and again. It has a wonderful mood lifting other worldly after taste and is an absolute winner! There is no substitute for saffron, its flavour is unique. (I buy mine on ebay at a fraction of the cost) If you haven't got any then add a few drops of natural almond extract and 2 oz chopped walnuts to make an equally delicious everyday cake.
Provided by robd16
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F and grease a square cake pan, lining the bottom with greaseproof paper.
- In a pestle and mortar, grind the saffron with some of the sugar (you get the best yellow colour that way), alternatively, soak in 2tbsp of boiling hot water.
- Bring the dried fruit to the boil in a pan of water, once boiling point is reached, turn off the heat and drain the fruit well using a sieve. Return to the pan and add the butter until it has melted perhaps over a low heat if necessary.
- Add the saffron (including water if soaking method used) sugar and eggs and mix thoroughly then sift in the flour, salt and baking powder.
- Mix well but do not over work the mixture then pour into the cake pan.
- Bake for 30mins or until browned on top, then reduce heat to 160C/300F, cover with foil and bake for a further 20 minutes.
- Allow to cool for 15 minutes before turning out to cool completely on a wire rack.
- Now thats special.
SAFFRON CAKE
Grandma Dimond's Saffron Cake recipe is a British recipe from the Wrefords in Cornwall, England. It is really more of a fruit bread traditionally served with clotted cream.
Provided by Jill Patrice
Categories Yeast Breads
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour about one cup of boiling water over the saffron and let it cool and mix with the sugar, salt, and yeast.
- When yeast has dissolved and shortening has softened, mix in flour and fruit (currants and lemon).
- Let rise 1 1/2 hour in the bowl.
- Put in greased bread pan to rise for 1/2 hour before baking.
- Bake in a 350 degree F oven for 45 minutes.
Nutrition Facts : Calories 410, Fat 19.8, SaturatedFat 4.9, Sodium 391.9, Carbohydrate 54.5, Fiber 2.6, Sugar 20.6, Protein 5.4
GOLDEN SAFFRON CAKE
Spices of the World Cookbook by McCormick. Copyright 1964. They suggest frosting this with a lemon frosting.
Provided by dicentra
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar until light and fluffy. Finely crush saffron and add to butter.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla. Sift dry ingredients and add to butter mixture alternately with milk.
- Pour batter into two greased and floured 8 inch cake pans.
- Bake at 375 for 25 minutes.
- Remove from pans and cool before frosting.
Nutrition Facts : Calories 393.2, Fat 14.2, SaturatedFat 8.4, Cholesterol 81.3, Sodium 344, Carbohydrate 60.4, Fiber 0.7, Sugar 25.2, Protein 6.2
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