Apple and Saffron Cake

Apple and Saffron Cake

Servings 4 people


  • 75 g unsalted butter, softened
  • 1 cup caster sugar
  • 3 eggs eggs
  • 2/3 cup milk
  • 1 tsp vanilla extract
  • 1/4 tsp saffron soaked in 2 tbsp milk
  • 2 cups self-raising flour sifted
  • 3 Granny Smith apples peeled, cored, cut into wedges
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • Pouring cream, to serve


  1. Preheat oven to 170°C. Grease and line base and sides of a 22 cm springform pan.
  2. Beat butter and sugar until pale and fluffy, then beat in eggs one at a time.
  3. Combine milk, vanilla and saffron mixture. Fold into butter mixture, alternating with the flour, and stir until just combined.
  4. Pour batter into pan and scatter evenly with apple wedges.
  5. Combine the brown sugar and cinnamon and sprinkle over cake.
  6. Bake in the center of the oven for 45 minutes or until a skewer inserted in cake center comes out clean.
  7. Allow to cool in pan for 10 minutes, then transfer cake to a wire rack to cool completely. Serve with cream Or dusted with confectioners’s sugar.