When I first saw this recipe on a blog called http://www.framedrecipes.com, I thought that why it never occurred to me to try saffron in a pound cake .
Its one of the best aromatics we have. The richness it adds is something praiseworthy.
This cake is rich. Very rich. And the touch of saffron takes it to another level.
You can add nuts too. But I wanted saffron to be the king of the recipe.
You need :
225 gms or 1 cup Butter , softened
200 gms All purpose Flour
200 gms Sugar
4 eggs, each egg weighing aroiund 50-60 gms
4 tbsp Milk
1 tsp Baking powder
1 tsp Saffron essence
2 generous pinches of saffron
How to :
Warm the milk and soak the saffron for atleast 20 minutes.
Preheat the oven at 180 degree celcius.
Grease a nine inch cake tin or a loaf tin with parchment paper.
Mix together the flour & baking powder and sieve it.
In a large mixing bowl, cream the butter and sugar till fluffy and pale in color.
Add eggs one by one and beat until the eggs are well incorporated.
When adding eggs, start at slow speed and then at medium.
Add the saffron essence and the saffron soaked milk.
Mix it well.
Slowly fold in the flour bit by bit.
Pour the batter in the prepared tin and tap to remove air bubbles.
Bake for 40-45 mins or until done.
In case your cake is browning too fast, you can place a piece of foil over the cake to cover it.
When adding eggs, if your batter looks curdled , don’t worry , its perfectly fine. Just mix in the flour and it will be perfect.
Oven temperatures vary from oven to oven. So a little adjustment can be done in the temperature.