Saffron, Rose Water, & Olive Oil Cake

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.

Time:

1 hour and 30 min

Serves:

 8

Good for:

  • People who don’t like sweet desserts
  • Healthy (healthier at least) dessert
  • Afternoon tea

Ingredients:

  • 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
  • Whisk
  • Large bowl
  • Small bowl
  • Mortar (something to crush the saffron)

Making it:

  1. 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.
  2. Sift together flour, baking powder and salt, set aside.
  3. 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.
  4. With a mixer whisk eggs until light and foamy.
  5. Add sugar to egg and whisk on high speed until it is pale and fluffy
  6. Reduce speed and slowly pour olive oil, mix until just combined. Add half of the flour mixture and mix on low just until combined.
  7. Add milk, saffron-milk mixture and rose water and mix until just combined. Add remaining flour mixture and combine on low speed.
  8. 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.
  9. Transfer the pan to cooling rack for 15 minutes. Remove the side and let it cool completely for another 90 minutes.

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