The recipe for Caker’s cake with orange and saffron

Super moist and filled with a unique flavor, this cake is sure to impress for a special occasion.

Saye Wuo

Super moist and filled with a unique flavor, this cake is sure to impress for a special occasion.

I am obsessed with this cake. The sweet sweetness and caramel flavor of the coconut sugar is so nice against the slight bitterness of the orange puree and the floral notes of the saffron. It’s incredibly moist and will stay that way for days.

Orange and saffron cake

Preparation time: 1h20

Cooking time : 40 minutes

Ready in: 3 hours

Serves: 12

* The Caker’s marmalade and blueberry cake
* Recipe: Eat Jordan Rondel’s Vegan Rhubarb and Cardamom Cake for Breakfast
* Recipe: Mango and Almond Cake from Jordan Rondel with Saffron

For the cake


2 oranges

Pinch of saffron threads (about 12)

1 tablespoon of milk

3 free-range eggs

200g coconut sugar

1 teaspoon vanilla extract

300g ground almonds

1 ½ teaspoon baking powder

pinch of sea salt

For decorations

A handful of dehydrated orange slices, optional

A few fresh flowers, optional

6-8 fresh blackberries, optional


  1. Boil the oranges in a covered saucepan filled with water for 1 hour. Be sure to keep refilling the water as it evaporates.
  1. Once cooled, cut the oranges in half, remove the seeds and cut into coarse wedges. Process in a food processor until pureed.
  1. Meanwhile, in a small saucepan on the stove or in a small ramekin in the microwave, heat the milk with the saffron threads. Let infuse.
  1. Preheat the oven to 170°C rotating heat. Line a 22cm cake tin with baking paper.
  1. In the bowl of an electric mixer fitted with a whisk attachment, beat the eggs, coconut sugar and vanilla until pale and thick, about 3 minutes.
  1. In three parts, gently incorporate the ground almonds alternately with the cooled orange puree. Be careful not to squeeze out too much air. Finally stir in the baking powder, salt and cooled saffron infused milk, including the threads.
  1. Pour the batter into the cake tin and spread it on the sides.
  1. Bake for about 40 minutes or until the pastry is golden brown, springy to the touch, and a knife inserted in the center comes out clean.
  1. Let the cake cool for about 10 minutes before unmolding it onto a cooling rack.
  1. Decorate as desired.
  1. Serve at room temperature. Refrigerate in an airtight container in a cool, dry place for up to 3 days.

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