Saffron Tea Cake

comments (5) July 30th, 2008

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Click To Enlarge Photo: André Baranowski

1 tsp. dry breadcrumbs
1/2 tsp. anise seed
4 Tbs. unsalted butter at room temperature
1 cup honey
1/2 cup sour cream
4 eggs, yolks and whites separated
2 cups sifted pastry flour
1/2 tsp. saffron, ground to powder in a mortar
1/2 tsp. baking soda
1 Tbs. cream of tartar
2 to 3 tsp. poppy seeds

Twenty-five 2-in. by 2-in. pieces

Preheat the oven to 350°F. Grease a 2 in. x 10 in. x 10 in. cake pan and scatter the breadcrumbs over this. Shake the pan gently so the crumbs adhere evenly to the bottom and sides. Pour off any excess crumbs. Scatter the anise evenly over the bottom and set aside.

Cream the butter and honey until smooth, then add the sour cream. Beat well. Whisk the egg yolks until frothy, and combine with the honey mixture.

In a separate bowl, sift together the flour, saffron, soda, and cream of tartar three times to ensure even distribution of the leavening. Then sift this into the batter, folding gently to avoid over-activating the soda.

Beat the egg whites until stiff peaks form, then fold them into the batter.

Pour the batter into the prepared cake pan and spread it evenly with a paddle or spatula. Scatter the poppy seed over the top and bake for 30 min. or until done in the center. Cool on a rack.

Recipe by William Woys Weaver
December 1997
from issue #12

posted in: spices, dessert, saffron

Comments (5)

ericfullar writes: One of the best
Posted: 1:10 am on May 19th
Shellenrope writes: I have try this
Posted: 6:01 am on January 19th
Hettieroche writes: Yummyy
Posted: 5:29 am on January 13th
jackiewatson writes: nice share
Posted: 6:34 am on December 29th
johanstill writes: very yummy.......
Posted: 1:01 am on September 21st
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