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Almond Cake With Saffron and Honey

INGREDIENTS
FOR THE CAKE:
½ cup/115 grams unsalted butter (1 stick), melted, plus more for greasing the pan

½ cup/90 grams fine semolina flour

¾ cup/150 grams granulated sugar

1 cup/95 grams finely ground blanched almonds, or substitute almond meal

1 ½ teaspoons baking powder

Pinch of kosher salt

4 eggs, beaten

Zest of 1 orange

Zest of 1 lemon

½ teaspoon almond extract

FOR THE SYRUP:

1 cup/240 millilitres orange juice

¾ cup/150 grams granulated sugar

2 tablespoons honey

6 whole cloves

6 cardamom pods

1 (1-inch) piece of cinnamon stick

Pinch of crumbled saffron (optional)

12 dried apricots, softened in boiling water and drained

PREPARATION
Heat oven to 350 degrees. Butter a 10-inch diameter cake pan and line with parchment paper.
In a large bowl, mix together the semolina, sugar, almonds, baking powder and salt. Whisk in eggs and melted butter. Add the orange and lemon zest and almond extract and beat well. Pour into prepared pan.
Bake for about 45 minutes, until an inserted skewer comes out clean. Invert onto a wire rack and let cool.
As the cake cools, make the syrup: Put orange juice, sugar, honey, cloves, cardamom, cinnamon, saffron and apricots in a saucepan, and bring to a boil. Stir to dissolve sugar, and then simmer gently for about 5 minutes. Set aside. Transfer cake to a serving plate. Use a skewer to poke holes all over and slowly pour the syrup evenly over cake. Once the syrup has cooled slightly, arrange the spices and apricots on top of the cake to your liking. Leave the cake for at least an hour to fully absorb the syrup, or, if possible, wrap and store in a cool place (don’t refrigerate) for up to 5 days.

Your cake is ready and your afternoon just got sweet. ENJOY!

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