Preparation Time: 20 minutes Cooking: 50-60 minutes
Instructions
- Preheat the oven to 160°C. Brush the inside of a mold with olive oil and lightly flour.
- In a small ramekin, place the ground saffron and a little water. Set aside and allow the saffron to infuse slowly.
- In the bowl, whisk together the sugar and eggs until smooth and frothy.
- Add the olive oil and continue to whisk for another minute.
- Sift the flour, yeast, baking soda and salt into the same bowl. Whisk for a minute until well combined (do not over-whisk).
- Add the milk and infused saffron, whisk for 30 seconds or just until the mixture is smooth.
- Transfer the cake batter to the pan.
- Bake the cake for 50-60 minutes, checking for doneness.
- Take the cake out of the oven. Let it cool and turn it over on a plate.
Prepare your frosting:
- Mix the ground saffron and rose/orange blossom water. Let the whole saffron pistils infuse in the mixture or grind them into powder first. Add to the icing sugar and mix.
- Pour the icing onto the cake, trying to cover the entire surface.
- Sprinkle with pistachios, rose petals or saffron pistils and enjoy!!
The Maison Boteh ingredient: Saffron Néguine
