🍰 Saffron Cake
Saffron cake is a golden sponge cake made with flour, sugar, butter, eggs and milk, perfumed with saffron and ground cardamom. The saffron gives the crumb a warm yellow colour and a floral aroma, and the cake bakes up moist and soft. It is popular in Gulf and Persian-influenced homes, served in squares or slices with Arabic coffee or tea.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g flour
- 200 g sugar
- 150 g butter, soft
- 3 eggs
- 200 ml milk
- 1 pinch saffron, steeped in 2 tbsp warm milk
- 1 tsp ground cardamom
- 2 tsp baking powder
Method
- Heat the oven to 180 °C and grease a 24 cm tin.
- Beat the butter and sugar until light, then beat in the eggs one by one.
- Add the saffron milk and cardamom.
- Fold in the flour and baking powder alternately with the milk.
- Pour into the tin and bake for 35–40 minutes until a skewer comes out clean.
How to make it lighter
- Cut 12 smaller squares instead of 10.
- Reduce the sugar by a quarter; the saffron and cardamom carry the flavour.
- Serve with unsweetened Arabic coffee or tea.
History
Saffron and cardamom are classic flavourings across the Gulf, Iran and South Asia, and saffron-scented cakes are common in home baking throughout the region today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →