A festive, aromatic saffron vanilla cake to impress your guests with its unique golden flavours.
Persian cuisine features amazing desserts using the finest quality saffron. Persians flavour cakes and sweets with the flavours they love: saffron, rosewater, pistachio and honey. They often eat sweets as a break in the day with tea or coffee, rather than at the end of a meal.
You'll definitely want to take a break with this wonderful cake! Taste it for yourself!
Butter two 23cm round cake tins and line the bottoms with baking paper; butter the paper and dust the pans with flour, tapping out the excess.
Whisk 3 cups flour, salt and baking powder in a bowl until combined.
Beat butter with the saffron and 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 tins.
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 tins and turn the cakes out onto the racks to cool completely. Remove the baking papers.
Trim the tops of the cakes with a long serrated knife to make them level, if desired.
This is a festive tea cake with a beautiful golden colour and flavoured with saffron and vanilla. Bake for a special occasion tea party and wow your guests. Light and delicate, it's great for something different for Christmas and holidays.
Vanilla and saffron are natural partners and you can use freeze-dried powder provided by Pure Saffrona for more intense aroma and colour.