Pomegranate Saffron Cake
- 1 RawSpiceBar's Saffron Threads (plus 1/2 tbsp sugar + 1 tbsp hot water)
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3 eggs
- 3/4 cup low-fat milk
- 1/2 cup olive oil
- 2 teaspoon vanilla extract
- Preheat oven to 350F. Butter and flour a 9-inch round cake pan.
- Grind RawSpiceBar's Saffron Threads and 1/2 tbsp sugar together until saffron is ground. Add 1 tbsp hot water and let sit 5 minutes.
- Whisk together flour, baking powder and salt in a medium bowl and set aside.
- Beat together butter and sugar in a large bowl. Add eggs and beat until light and fluffy. Beat in the milk, oil, vanilla, and saffron liquid.
- Use a wooden spoon to stir the dry ingredients into the wet half at a time. Be careful not to over-mix.
- Pour batter into the prepared pan and bake until about 25 minutes. Top with sesame seeds and let cook another 10-15 minutes, until golden or toothpick inserted inside comes out clean or with just a couple crumbs. Let cool on a wire rack.
- Top with fresh whipped cream and fresh pomegranates, if desired.
- Serve and enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @rawspicebar & #rawspicebar!
saffron, flour, baking powder, butter, salt, sugar, eggs, lowfat milk, olive oil, vanilla
Taken from www.epicurious.com/recipes/member/views/pomegranate-saffron-cake-5791cdc9efbce006452fd7a9 (may not work)