I served this cake as our dessert for Thanksgiving. It was excellent - very simple to make ahead of time, and very, very appreciated. It's very sweet, but serving raspberries along with it cuts some of the sweetness and brings in a nice counterpoint. It feels christmas-y but not over the top.
Gooey Saffron Cake
serves 10
125 g butter
100 g white chocolate, finely chopped
0,5 g saffron (1 sachet)
250 ml (1 cup) sugar
120 g flour
3 tbsp vanilla sugar (or powdered sugar and the seeds from 1/2 vanilla bean)
100 g almond paste, coarsely grated
1/4 tsp salt
3 eggs
Start by melting the butter and white chocolate. Add the saffron.
In a medium bowl, mix sugar, flour, vanilla sugar, almond paste and salt. Add the saffron-butter mixture and stir well. Add the eggs, and mix well.
Pour into a buttered springform pan, mine is about 24 cm across, and bake at 175°C for about 20-25 minutes. It should still be a little gooey in the center, so don't overbake it!
Let it cool, then remove from the pan and on to a plate.
Serve with raspberries, warmed with a few spoonfuls of sugar, and fluffy whipped cream
10 years ago
