The best saffron recipes from Orient Kontor
Saffron cake
Saffron makes the cake delicious - This sentence in the well-known children's song is familiar to many. Historically, it is assumed that "gehl" refers to the colour, i.e. yellow. We have a recipe for you in which the cake is not only given an appetising colour by the saffron, but the special flavour is also in the foreground.
Ingredients for one cake:
- 6 eggs
- 250 g sugar
- 200 g cream quark
- 2 pinches of salt
- Lemon zest, freshly grated
- 4 msp. saffron, freshly ground
- 3 tbsp rum
- 250 g flour
- 1 tsp baking powder
- 200 g liquid butter
Preparation:
Firstly, separate the eggs. Beat the egg yolks with the sugar until frothy and add the quark, salt, lemon zest (to taste), rum and ground saffron. Sieve the flour and mix with the baking powder. Then add to the quark mixture and mix well. Beat the egg whites until stiff and fold into the batter. Finally, add the melted butter.
Pour the dough into a greased baking tin and bake at 175°C for 50 - 60 minutes on the bottom shelf of the oven.
Nushe Jounet!
(Bon appetit)
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2 Responses
Hello Mrs Goudarzi,
I baked almost exactly according to this recipe yesterday. I found the recipe in a book by Mrs Susanne Fischer-Rizzi.
The cake tastes very good, but the consistency is too firm. It's almost sanded. What have I done wrong?
Perhaps you can help me.
Annelies Schlechthaupt
Dear Mrs Schlechthaupt.
Various things can influence the consistency. Here are a few possible starting points for the next attempt: Were the eggs perhaps rather small? Did you mix the ingredients one after the other, as specified in the recipe, so that the eggs and sugar have a foamy consistency at the beginning? Was the butter liquid? If not, you could try using a little more liquid or replacing some of the quark with buttermilk, for example. I hope this helps you. Best regards Yasmin Goudarzi