Almond Saffron Cake

Photo: flickr user tannazie

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

Preheat 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.