Orange & Saffron Cake Recipe
For 3 people:
- 3 oranges
- 120g butter
- 80g sugar
- 40g honey (orange blossom honey preferred)
- 1 tablespoon orange blossom water
- 120g flour
- 1 sachet of baking powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1 organic saffron seasoning pencil
- Melt the butter and mix with the sugar and eggs.
- Mix the flour and baking powder and incorporate them into the egg mixture.
- Add the zest of two oranges, the juice of one, and the orange blossom water.
- Pour your mixture into a buttered mold and bake for 25 minutes at 180°C (350°F).
- Cover your dish with aluminum foil if the top of your cake is browning too much.
- Reduce the juice of the remaining two oranges with a tablespoon of caster sugar.
- Let the cake cool and, using a brush, coat it with the reduced orange juice.
- Serve with the Saffron seasoning pencil.
