Saffron Cake with Olive Oil

Product :saffron
Category : deserts
Nº of Portions :6
Origin : Persian Gulf
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Pre-heat oven to 180ºC (350ºF). Grease a cake tin, the dust with flour, shaking off excess. Just cover sour red cherries in boiling water in a small bowl. Sift together the white flour and baking powder. Sift again with wholemeal flour, returning bran form sifter and mixing it in well. Mix raisins and (cooled) almonds with 15-30 ml of flour mixture, or enough to coat them. This will prevent them sinking. On a very low heat, infuse the saffron threads in the milk until the colour diffuses. Do not boil. Whisk together the eggs and sugar until smooth and thick. Gradually add small quantities of olive oil and flour until you have used all the oil and about half the flour. Add the lemon zest and juice, mixing thoroughly. Add the saffron infusion. Drain cherries, reserving liquid. Add 1 tablespoon of remaining flour, followed by cherries, raisins and almonds. Fold in thoroughly. Add remaining flour. Using a rubber spatula, tip the batter into the prepared tin and sprinkle surface with sesame seeds. Bake on a medium low shelf for 35 minutes, or until a skewer inserted in the cake comes out clean. Resist opening the oven for the first 30 minutes. While the cake is cooking, combine the cherry juice and honey in a saucepan and heat gently. When the cake comes out of the oven, allow to cool 10 minutes, then slip from the tin and immediately pour over the cherry juice mixture. Serve with Greek-style yogurt.
Advice :
45-50 saffron filaments infused in 15 ml hot milk
60 f Iranian or Turkish morillo sour cherries, soaked
130 g wholemeal cake flour
130 g white cake flour
2 level teaspoon baking powder
100 g raisins
100 g roasted almonds
4 eggs
200 g caster sugar
250 ml strong green extra virgin olive oil
30 ml milk
Grated zest and juice of one lemon
3 tablespoons sesame seeds
30 ml honey

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