ing Saffron sponge cake
- 300 g white spelled flour
- 50 g cornstarch
- 140 g of sugar
- 1 1/2 teaspoons baking powder
- 1 pinch of salt
- 1 teaspoon vanilla powder
- 2 teaspoons lemon peel
- 100 g of sunflower oil
- 250 ml of orange juice
- 30 ml of lemon juice
- 1 pinch of saffron
- 4 tablespoons sliced almonds
- 110 g powdered sugar
- 20 g of lemon juice
To start with our recipe, we preheat oven in CircoTherm mode at 180 ° C.
Meanwhile, grease a pan with a capacity of 1 liter and sprinkle with flour.
On the other hand, mix the sunflower oil, orange juice, lemon juice and saffron using a blender. Mix all dry ingredients well, add the mixture of oranges and saffron, mix and pour into the form.
Cook for about 45 minutes when the cake is ready.
Allow the cake to drain gently from the tin for about 15 minutes and allow to cool on a wire rack.
Then toast the almonds in a pan registration number to golden brown.
Mix the powdered sugar with the lemon juice and pour it over the cake.
Finally, spread the toasted almonds on top to decorate.
The sponge cake is the perfect dessert to take at any time. As a breakfast, in the middle of the morning or even as a supplement to coffee in the middle of the afternoon.
A sweet that everyone likes and that is perfect to share with the family.
Today we offer this recipe for saffron cake, but we know that there is much more.
And you? How do you like the cake? Tell us how you prepare it. We look forward to hearing from you.
Now is your time.
David from 55000 Recipes