just read on facebook that someone called the cake which they baked “better than sex cake”!!! Well thats a name id love to give to my saffron cakes. With all the latest talk about saffron being so good for health etc… its a good idea to put in a few strands in your cakes! This lovely recipe was taken from my blog (which i didnt even remember-just makes you see how many recipes i make and upload that i lose track!!!) and changed a bit by Dipa Motwani of Malaga!!! She used orange juice, orange zest, saffron and cardamom to flavour this cake!! How exotic can that be??? Its a blend of east and west!! Once again i thank Dipa for sending me the pic …. This is a huge cake (over a kilo) so if you want to halve the recipe you can go ahead 🙂 I will post the original measurements as she gave them to me over the phone
3 cups (750 grams) of all purpose white flour (maida)
2 cups (500 grams) of sugar
1 cup (250ml) of vegetable or light olive oil
1 cup (250 ml) of milk
2.5 teaspoons of baking powder
1/4 teaspoons of baking soda
1 cup (250 ml) of freshy squeezed orange juice
zest of 1 orange
a pinch of Nitu Didi pure spanish saffron
1/4 teaspoon of Nitu Didi cardamom powder
Heat the oven to 190 degrees. Combine the vegetable oil with the sugar and mix well.  Add Nitu Didi pure spanish  saffron and powdered cardamom Add all the other liquid ingredients. Sift the flour with the baking powder and soda bicarb twice. Slowly add the sifted ingredients into the liquid mixture and mix till the batter is smooth. Add half the orange zest and mix well. Pour into a large baking pan which has been pregreased. Put remaining orange zest on the top. Lower the oven to 180 degrees. Bake the cake for about 30-40 minutes till done.
Slice and enjoy with your cuppa tea!!!

This entry was posted in Eggless Sweet Temptations, Everything Vegetarian, Floury Matter, Saffron and tagged , , . Bookmark the permalink.

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