Saffron Cake with Cardamom Recipe

Introduction

This Saffron Cake with Cardamom is an exotic dessert masterpiece that combines fragrant spices with a tender, buttery crumb. The golden saffron and warm cardamom create an elegant dessert perfect for special occasions or a luxurious treat at home.

Ingredients

• 250g wheat flour
• 200g sugar
• 150g soft butter
• 4 eggs
• 1/2 teaspoon saffron threads
• 1 teaspoon ground cardamom
• 1 teaspoon baking powder
• 200ml milk
• 100ml whipping cream

Instructions

1. Step 1: Bring all ingredients to room temperature to ensure smooth mixing and even texture.
2. Step 2: Soak the saffron threads in 2 tablespoons of warm milk to release their flavor and color.
3. Step 3: Cream the butter and sugar together with an electric mixer until light, fluffy, and pale, about 3-4 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition to keep the mixture smooth and prevent curdling.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, cardamom, and the saffron-infused milk.
6. Step 6: Alternate adding the flour mixture and remaining milk to the butter mixture in three parts, beginning and ending with the flour mixture. Mix just until combined.
7. Step 7: Pour the batter into a greased and floured cake pan and bake at 180°C (350°F) for 30-35 minutes, or until a skewer inserted in the center comes out clean.
8. Step 8: Whip the cream until stiff peaks form, being careful not to overwhip.
9. Step 9: Once the cake is completely cool, spread the whipped cream evenly on top to create an elegant finish.
10. Step 10: Slice and serve, enjoying the beautiful golden crumb with the smooth cream topping.

Tips & Variations

• Use high-quality saffron from a trusted source for the best color and flavor.
• Freshly grind cardamom pods if possible to enhance the aromatic complexity.
• For a lighter cake, substitute half of the wheat flour with almond flour.
• Add chopped pistachios on top of the whipped cream for extra texture and a complementary flavor.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature or warm slightly before serving for the best flavor and texture. The whipped cream topping is best fresh but can be lightly refreshed with a quick re-whip before serving if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without saffron?

Yes, you can omit saffron if unavailable, but the cake will lose its distinctive aroma and golden hue. You might replace it with a small amount of turmeric for color, though the flavor will differ.

How do I prevent the whipped cream from curdling?

Whip the cream slowly and stop as soon as stiff peaks form. Overwhipping causes the cream to become grainy and eventually turn into butter.

Saffron Cake with Cardamom Recipe

Print Recipe

★★★★★

4.9 from 89 reviews

Discover the exquisite flavors of this Saffron Cake with Cardamom, an elegant and aromatic dessert that blends the warm spices of cardamom with the luxurious golden hue of saffron. This recipe yields a tender, moist cake topped with silky whipped cream, perfect for special occasions or a refined treat.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 50-55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Essential Components

• 250g wheat flour
• 200g sugar
• 150g soft butter
• 4 eggs
• 1/2 teaspoon saffron
• 1 teaspoon ground cardamom
• 1 teaspoon baking powder
• 200ml milk
• 100ml whipping cream

Instructions

1. Preparation Phase: Bring all ingredients to room temperature to ensure smooth mixing and an even cake texture. Soak the saffron threads in 2 tablespoons of warm milk to release their distinct flavor and vibrant color.
2. Creating the Perfect Batter: Cream the soft butter and sugar using an electric mixer until the mixture is light, fluffy, and pale, taking about 3-4 minutes. Gradually add the eggs one at a time, beating thoroughly after each to prevent curdling and maintain a smooth batter.
3. Combining Dry and Wet Ingredients: In a separate bowl, whisk together the wheat flour, baking powder, ground cardamom, and the soaked saffron-milk mixture. Alternately add this flour mixture and the remaining milk to the butter mixture in three parts, starting and ending with the flour mixture. Mix just until incorporated to avoid developing a tough crumb.
4. Baking to Golden Perfection: Pour the batter into a greased and floured cake pan. Bake in a preheated oven at 180°C (350°F) for 30-35 minutes. Check doneness by inserting a skewer in the center; it should come out clean.
5. Final Touches: While the cake cools completely, whip the cream until stiff peaks form, being careful not to overwhip and cause graininess. Spread the whipped cream evenly over the cooled cake for a luxurious finishing touch.
6. Serving: Slice the cake into generous portions. Serve and enjoy the vibrant flavors and elegant presentation of this exotic dessert.

Notes

• Use high-quality saffron to ensure vivid color and authentic flavor.
• Freshly grind cardamom pods for the best aromatic impact.
• Do not overmix the batter once the flour is added to keep the cake tender.
• Make sure the cake is completely cool before applying whipped cream to prevent melting.
• Whip the cream carefully to stiff peaks to maintain the perfect texture.

Keywords: saffron cake, cardamom dessert, exotic cake recipe, aromatic cake, Middle Eastern dessert, spiced cake, whipped cream topping