Saffron Vanilla Cake

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Preheat the oven to 180 C (or 350 degrees F). Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess. Whisk 3 cups flour, salt and baking powder in a bowl until combined. Beat 2 sticks butter and the Saffron and the sugar in a large bowl with a mixer on medium-high speed until light, golden and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes.Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Pears Poached in Saffron Syrup

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Darina Allen’s recipe for pears poached in saffron syrup is beautifully fragrant, fresh and light. Even better, it’s quick and easy to make! Great with ice cream.

Red Pepper and Saffron Sauce

posted in: Sauces | 0

This sauce by Australian cook Stephanie Alexander is great with fish and seafood and can be used as a dipping sauce for vegetable fritters. It’s also wonderful with roast vegetables–basically everything!