Saffron, Orange and Almond Cake

A very special cake, not least because it uses the exceptional saffron strands and saffron flour from Norfolk Saffron. You could also enjoy it with a glass of their delicious saffron liqueur.  

Enough for 10

150g  butter

225g soft brown sugar

15 strands of saffron (crushed in a small bowl, covered with 1 tbsp of boiling water and left to soak for 10 minutes)

2 eggs

Zest and juice of an unwaxed orange

125g self-raising saffron flour

100g ground almonds

1.5 tsp baking powder

50g flaked almonds

Icing sugar

You will also need some baking parchment and an appropriate cake tin. Either a  square tin (22x22cm) or a round tin (23cm) diameter.

Preheat the oven to 180c

• Lay a large piece of baking parchment over the cake tin to form a lining.
• Melt the butter in a small pan over medium heat until it is just runny and then pour it into a large mixing bowl.
• Add the eggs, sugar, soaked saffron (including the water) and the orange zest and juice and mix them together with  the melted butter to form a smooth mixture.
• Add the flour, ground almonds and baking powder and mix well to combine.
• Turn the mixture into the prepared baking tin.
• Sprinkle the cake with an even layer of the flaked almonds.
• Bake in the preheated oven for 35 to 45 minutes or until the cake is golden brown and firm to the touch.
• Remove the cake from the oven and leave it for 10 minutes to cool a little before using the baking paper to lift it from the tin and on to cool a wire rack to cool completely.
• When the cake is cool, use a fine sieve to dust it generously with the icing sugar.
• Enjoy the cake with say, mint tea or a chilled glass of King Harry’s Orange and Saffron Liqueur for a delicious treat.

See also: –

Saffron, England’s Red Gold

Saffron Quinoa

Saffron Prawn Risotto

Sherbhert champions delicious, healthy and sustainable food where its production minimises environmental damage, exploitation, animal suffering and subsequent processing. Sherbhert’s recipes are simple and use mainly UK seasonal produce sourced as locally as possible.

Sherbhert occasionally recommends suppliers entirely on the basis of their good produce and ethos.