Spanish Saffron Cake
in Diana's Recipe Book
(total ratings: 6)
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|Servings: Makes 1 (8-inch) cake|
For a tea-time treat try Gioconda Scott's Spanish cake, flavored with saffron and fragrant orange flower water
10-12 saffron strands
2 teaspoons hot water
12 ounces (350 grams) sugar
1 1/2 cups (3 sticks/12 oz/350g) butter, softened
12 ounces (350 grams) all-purpose flour, sifted
2 heaping teaspoons baking powder
2 teaspoons orange flower water
You will need:
Kitchen scale, sieve, wooden spoon, measuring spoons, mixing bowl, baking parchment paper and a wire cooling rack.
1. Preheat the oven to 375°F/190°C/Gas Mark 5.
2. In a cup or small bowl, set the saffron to infuse in the hot water.
3. In a mixing bowl, whisk together the eggs.
4. Stir in the saffron water, then mix in the sugar.
5. Add the softened butter to the egg mixture and mix together well, using a wooden spoon.
6. In a separate bowl, mix together the flour and baking powder.
7. Add the flour mixture to the egg mixture and beat thoroughly forming a smooth, creamy mixture.
8. Mix in the orange flower water.
9. Transfer the mixture to a greased and parchment paper lined 8-inch (20cm) cake pan with removable bottom.
10. Bake for 50 minutes until set and risen. Cool on a wire rack. Serve each slice at room temperature with a dollop of whipped cream on the side.
Makes one (8-inch) cake.
|Source: Gioconda Scott from Gioconda Scott's Paradise Kitc|
|Date: November 28, 2004|
I made if for my spanish class and everybody loved it!!!
I am indian, it tastes like the famous Indian dish called the craztuta jamalakdegers hebztuh (it is very tasyful).
I tried it for a project. It is ok.
May i know what is orange flower water? Is there a substitute for it?
Orange flower water is a clear, perfumed distillation of fresh bitter-orange blossoms, this essential water is used in many Mediterranean dessert dishes, and in some cocktails, such as the Ramos Gin Fizz. It is most often used in Middle Eastern cooking but is being seen more in Western cooking. In the Arab world, it is traditionally added to hard or otherwise bad-tasting water to mask the unpleasant flavor. Orange blossoms are used because they are the traditional bridal flower and symbolize purity (white, small and delicate). The orange flower water is used in making little wedding cakes in Mexico.
For 1/2 teaspoon orange flower water substitute 1 to 2 drops orange oil OR 2 to 3 teaspoons orange liqueur such as Triple Sec or Grand Marnier. You can also substitute it with 2 to 3 teaspoons fresh orange juice. I hope this information helps you out.....Diana, Diana's Desserts
Thanks very much for your information! My friend got me some lovely saffron from Dubai and I can't wait to try this recipe out!