Saffron cake is a rich and delectable cake that is perfect for those times when one has weekend guests because it can be eaten as a dessert, served for afternoon tea or even with coffee for a deliciously decadent brunch. If there’s something left over after the weekend, it’s great to take to work instead of lunch to make the weekend last that little bit longer.  Many countries claim the cake as their but it really doesn’t matter whether it’s Iranian, Indian or Spanish – it may not be the  most ecnomical cake around but as far as value for money goes, nothing beats it, so why not bake one this weekend?

Ingredients

• 350 grams caster sugar
• 350g butter, softened
• 350 grams all-purpose flour, sifted
• 2 heaped tsp baking powder
• 15 saffron strands
• 2 teaspoons hot water
• 6 extra large eggs
• 2 tsp orange flower water

Method

• Preheat the oven to 190 C.
• Grease a 20 cm cake tin with a removable bottom and line well with parchment paper.
• Infuse the saffron in the hot water and set aside.
• Whisk the eggs until light and frothy and stir in the saffron infused water, add the sugar and whisk to incorporate.
• Add the egg mixture, little by little to the softened butter, using a wooden spoon at first and then give it a good whisk with the electric whisk or beater.
• In a separate bowl, mix the flour and the baking powder and add this to the egg mixture, little by little and mixing briskly to for a smooth and creamy mixture, adding and incorporating the orange water at the end.
• Transfer the mixture to the cake tin and bake for 50 minutes until it has set and risen.
• Cool on a wire rack and serve with whipped cream or as preferred.