SAFFRON SPONGE CAKE
made with
Saffron Sponge Cake With Pomegranates RawSpiceBar Spices This delicate saffron cake combines saffron threads, pomegranates and the light, cloudlike sponge cake for a deliciously light, beautiful dessert.
Ingredients 20 threads RawSpiceBar’s Saffron Threads 1/2 tbsp sugar 1 tbsp hot water 2 c. all-purpose flour 2 tsp baking powder 4 tbsp butter 1/2 tsp salt 1 1/2 c. sugar 3 eggs 3/4 c. low-fat milk 1/2 c. olive oil 2 tsp vanilla extract 2 tbsp sesame seeds Fresh whipped cream, for garnish Fresh pomegranates, for garnish
Directions 1. Preheat oven to 350º F. Butter and flour a 9" round cake pan. 2. Grind RawSpiceBar’s Saffron Threads and ½ tbsp sugar together until it forms a
powder. Add 1 tbsp hot water and let sit 5 minutes. 3. Whisk together our, baking powder, and salt in a medium bowl and set aside. In a separate large bowl, beat together butter and sugar. Add the eggs and beat until light and uffy. Beat in the milk, oil, vanilla extract, and saffron liquid. 4. Use a wooden spoon to stir the dry ingredients into the wet ones, half at a time. Be careful not to over-mix. 5. Pour batter into the prepared pan and bake about 25 minutes. Top with sesame seeds and let cook another 10-15 minutes until golden or a toothpick inserted inside comes out clean or with just a couple crumbs. made with 6. Let cool on a wire rack then top with fresh whipped cream and fresh pomegranates. Serve & enjoy!