Saffron Cardamom Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First, prepare the saffron butter for the frosting by crushing the saffron with a mortar and pestle. In a saucepan over medium heat, combine the butter and saffron. Bring to a simmer for three minutes, stirring occasionally, and let sit for ten minutes. Pour the saffron butter into a heat-proof bowl, and place in the fridge until the cakes are prepared.

Step 2

Preheat the oven to 325°F and prepare three 6-inch baking pans with parchment paper and butter.

Step 3

In a medium bowl, sift together flour, sugar, cardamom, baking powder, and salt.

Step 4

In a small bowl, beat together egg yolks, water, oil, and rose water until frothy.

Step 5

Fold egg yolk mixture into flour mixture until just combined.

Step 6

In a separate bowl, whip egg whites and cream of tartar until stiff peaks form.

Step 7

In 4 even increments, fold egg whites into the cake batter.

Step 8

Pour into prepared pans and bake for 30-40 minutes, or until a toothpick can be inserted and removed cleanly.

Step 9

Let cool on a wire rack.

Step 10

To continue preparing the frosting In the bowl of an electric mixer, beat the cream cheese and cooled softened saffron butter for 4-1o mins (depending on how fluffy you want your frosting). Sift in the confectioners' sugar. Beat for a minute, or until you reach your desired consistency.

Step 11

Cut your baked cakes horizontally into two equal layers. Stack and layer the cakes with frosting. Decorate the cake to taste. I decorated mine with dried edible roses!

Step 12

Slice, serve, and enjoy!!

↑Support creators by visiting their site 😊