Friday, April 30, 2010

Saffron butter cake with orange glaze

This recipe is from the book "Gale Gand's Short and Sweet" gifted by a good friend of mine. Its loaded with quick and yummy desserts and is a treat for someone with a sweet tooth like me! Thanks a ton Soumya!

The saffron and butter give it a rich yellow color. The glaze is what makes the cake very moist.


1/3 cup orange juice
3/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup(1 stick) butter, softened
1/2 cup plus 1/3 cup sugar
2 eggs
2 pinches of saffron


Heat the oven to 350 deg F. Butter a loaf pan and line with parchment paper. In a pan, bring the orange juice and saffron to a boil, turn off the heat and let cool.
In a bowl, combine the flour, baking powder and salt. Beat the butter until creamy, add sugar and beat until fluffy. Add eggs, one at a time. Add the dry ingredients and mix well. Add half of the orange juice mixture and mix well. Reserve the remaining juice. Pour the batter into the loaf pan and bake for about 30-35 minutes.

For the glaze: Stir remaining 1/3 cup sugar into the orange juice until the sugar is dissolved.

When the cake is done, let it cool for few minutes. Turn the cake onto a cooling rack. Peel the parchment paper. Using a pastry brush, spread the glaze all over the cake and let it soak in. Repeat until all the glaze is used.

Serve the cake at room temperature. If tightly wrapped and refrigerated, the cake will last upto a week.

Serves 4