The sharpness of Seville oranges and the subtle flavour of saffron balance the sweetness of these cakes
Makes 12
You will need 12 paper muffin cases and a 12-portion muffin tin
For the cakes
12 saffron threads, crushed and soaked in 1 tbsp of boiling water for 20 minutes
160g caster sugar
Zest and juice from half a medium Seville orange
100g English butter at room temperature
2 medium free-range eggs, beaten together
100g plain flour
100g ground almonds
2 tsp baking powder
A pinch of salt flakes
For the icing
12 saffron threads, crushed and soaked in 1tbsp of boiling water for 20 minutes
100g English butter at room temperature
Zest and juice from half a medium Seville orange
Up to 200g icing sugar according to your taste.
To finish
Some icing sugar for dusting the cakes
50g flaked almonds, baked in the oven – 180c for 6-8 minutes or until golden brown
To make the cakes
Preheat the oven to 180c and put the paper cases in the muffin tin.
Put the soaked saffron, sugar, orange zest and juice and the butter in a roomy mixing bowl and beat them together until pale and fluffy.
Add the eggs, little by little, beating well after each addition until all the egg is used up.
Add the flour, ground almonds, baking powder and salt flakes and use a large spoon to gently combine all the ingredients making sure there are no floury lumps.
Divide the mixture evenly between the muffin cases and put them in the preheated oven for about 15 – 20 minutes or until they are golden.
Remove the cakes from the oven and let them cool.
To make the icing, in a medium mixing bowl, beat the butter together with the saffron threads, orange zest and juice and add the icing sugar, little by little, beating well after each addition and tasting as you go until the taste is right for you. Keep the icing in the fridge until you are ready to use it.
To assemble the cakes, remove the paper cases from the cakes. Using a serrated knife, slice off the top part of each cake to form a lid. Pile a spoonful or two of the icing over each cake and add a generous amount of the baked almonds, pressing them onto the icing. Replace the “lids” and, using a sieve for the icing sugar, dust each cake fairly generously. Keep them in the fridge until you want to eat them. They will keep well for a day or two, but it is best to have them on the day they are made.
See also Saffron – England’s Red Gold
