This exotic dessert has a subtle and warm flavour that is sure to please a range of people from those with a sweet tooth, to those that are not big dessert people. Easy to make, and stores in the fridge for a good long while (if they last that long), this will be one of those signature sweets that people will ask you to do again and again.
1 hour and 30 min
- People who don’t like sweet desserts
- Healthy (healthier at least) dessert
- Afternoon tea
- 1 ¾ cup all purpose flour
- 1 tspn baking powder
- ¾ tspn salt
- A pinch saffron
- ¾ cup whole milk (room temperature)
- 1 tbsp warm milk
- 3 large eggs, at room temperature
- 1 ¼ cup sugar plus 2 tablespoon sugar
- ¾ cup extra virgin olive oil
- 2 tspn rose water
Kitchen things you’ll need:
- 9” spring form pan
- Large bowl
- Small bowl
- Mortar (something to crush the saffron)
- Preheat the oven to 175°C (350°F) with oven rack in middle position. Spray spring form pan with non stick baking spray, set aside.
- Sift together flour, baking powder and salt, set aside.
- In a small bowl mix together warm milk and pinch of saffron, use back of the spoon to crush the saffron. Let it infuse for a few minutes.
- With a mixer whisk eggs until light and foamy.
- Add sugar to egg and whisk on high speed until it is pale and fluffy
- Reduce speed and slowly pour olive oil, mix until just combined. Add half of the flour mixture and mix on low just until combined.
- Add milk, saffron-milk mixture and rose water and mix until just combined. Add remaining flour mixture and combine on low speed.
- Scrape the mix into the prepared spring form pan and sprinkle 2 tbsp sugar on top evenly. Bake 40 minutes, until the toothpick comes out mostly clean.
- Transfer the pan to cooling rack for 15 minutes. Remove the side and let it cool completely for another 90 minutes.