Saffron & Orange syrup cake , these delicious mini cakes are juicy, melts in mouth and quick to prepare.
I love moist cakes. And and if it’s juicy then that is a wow factor. Few days back, K brought few dozens of oranges. He is so addicted to fruits that he cannot stop himself from buying . When I say few dozen it goes up to minimum of 6 and sometimes more. Now when I have this abundance of fruit at disposal, my mind starts boggling to create some new recipes. And this came into existence our syrupy orange cake.
Though I have one recipe of orange cake on the blog. But I wanted something mini and more flavorful. So this time I experimented with flavoring of saffron and orange. Though both are strong flavors but they complement each other and bring out the best and out of the world flavor.
For the recipe of saffron & orange syrup cake, I have used almond flour as my base and for a little bit of texture added fine semolina. Semolina give a little texture to this cake and holds it up. The taste of this cake develops a day after. So prepare it a day in advance and refrigerate. Next day the cake soaks up all the juices and is full of citrus and saffron flavor.
Ingredients
(I)
50 gm almond powder
25 gm fine semolina
3/4 tsp Baking powder
(II)
40 gm sugar
2 eggs
100 ml unflavored oil
2 orange
pinch of saffron threads ( I add a generous pinch)
2 tbsp honey
Method
- Preheat the oven to 180° C. Grease 3 mini bundt pan.
- Make a zest of 1 orange .
- In a bowl mix together oil , sugar, orange zest and eggs.
- Fold in flour, semolina & baking powder. Mix till combined
- Pour in greased pan & bake till 25 to 30 minutes (till skewers come out clean) or till done.
- When the cake comes out of oven pour over the prepared juice (recipe below ) . Keep aside an hour for all the juices to soak up.
- Slice and serve.
- Prepare the juice: Peel the other orange in a way that only top layer comes out. No white (otherwise it will make the syrup bitter) Cut into long julienne. Now juice both the oranges. Add in the peeled orange julienne and saffron. Cook on a low heat till this mix become 3/4. Remove from flame and add honey.
Huma Kalim
Yields 3 mini cakes
Saffron & Orange syrup cake , these delicious mini cakes are juicy, melts in mouth and quick to prepare.This recipe makes 3 small cakes.
30 minPrep Time
30 minCook Time
1 hrTotal Time
Save RecipeIngredients
- (I)
- 50 gm almond powder
- 25 gm fine semolina
- 3/4 tsp Baking powder
- (II)
- 40 gm sugar
- 100 ml unflavored oil
- 2 eggs
- 2 orange
- 2 tbsp honey
- pinch of saffron threads ( I add a generous pinch)
Instructions
- Preheat the oven to 180° C. Grease 3 mini bundt pan.
- Make a zest of 1 orange .
- In a bowl mix together oil , sugar, orange zest and eggs.
- Fold in flour, semolina & baking powder. Mix till combined
- Pour in greased pan & bake till 25 to 30 minutes (till skewers come out clean) or till done.
- When the cake comes out of oven pour over the prepared juice (recipe below ) . Keep aside an hour for all the juices to soak up.
- Slice and serve.
- Prepare the juice: Peel the other orange in a way that only top layer comes out. No white (otherwise it will make the syrup bitter) Cut into long julienne. Now juice both the oranges. Add in the peeled orange julienne and saffron. Cook on a low heat till this mix become 3/4. Remove from flame and add honey.
Notes
The taste of this cake develops a day after. So prepare it a day in advance and refrigerate. Next day the cake soaks up all the juices and is full of citrus and saffron flavor.
Calories
Fat
Carbs
Protein
