Almond Saffron Cake
By: Taylor Davies
Published: Thursday, December 10, 2009 - 4:22pm

Ingredients




Butter or nonstick spray, for baking pans

 cup milk
teaspoon Generous ½  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
18 ounces 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
8 ounces container whole-fat sour cream
Juice of 1 orange, optional.

Preparation

1 Preheat oven to 350 degrees. 2 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. 3 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. 4 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.

About


From The New York Times online.  Cook time, 1 hour.