French Style Almond Saffron Cake

Name: French Style Almond Saffron Cake
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Cuisine: mediterranean
Ingredients: cup milk; 1/2 teaspoon saffron; 2 cups all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; of salt; 1 cup butter- room temperature; 7 ounces tube almond paste (not marzipan)/ 8 oz can almond paste; 1 cup confectioners sugar; 5 large eggs; 8 ounces sour cream; 1 Zest of orange

“French Style Almond Saffron Cake is a Mediterranean dessert. Watching your figure? This lacto ovo vegetarian recipe has 407 calories, 8g of protein, and 26g of fat per serving. This recipe serves 12. For 94 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up cream, almond paste / 8 oz can almond paste, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 26%. Users who liked this recipe also liked Almond-Saffron Cake, Zucchini And Olive Breakfast Cake, French-style, and Gâteau Aux Noix, Or French-style Walnut Cake.”

total: 45 min
effort: Easy
serves: 12
ratings: New

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Ingredients

Serves 12

Milk1 cup
Saffron½ tsp
All purpose flour2 cups
Baking powder1 tsp
Baking soda½ tsp
Salt12 servings
Butter1 cup
Almond paste / 8 oz can almond pastenot marzipan7 oz
Confectioners sugar1 cup
Eggslarge5 large
Cream8 oz
Orange zest1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

11 steps · 45 min

1
Preheat oven to 350 degrees. Butter and flour 2 (8 inch) round cake pans and set aside.
2
Heat milk on medium heat, add orange zest and saffron, bring to a gentle simmer and take off heat.
3
Let cool.

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