Almond Saffron Cake


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.


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