Almond, Orange & Saffron Cake
I love contrast. Light, dark, bitter, sweet, soft, strong, black, white, whisper, loud, cause, effect, beginning, end. Sometimes it’s not enough to luxuriate in the gray area; you have to stretch your arms wide and reach out to the fringes. You know, pull the ends together to a point of juxtaposition… Maybe that’s this cake for me. Bright, dark, nutty, deep, citrus spark, spicy, intense, playful.
Besides the delightful contrast in flavors, there is much to love about this cake. It’s a gluten-free sweet, under 10 ingredients, and surprisingly easy to make! If you’re wanting something different, don’t wait.
Sublime upon sublime scarcely presents a contrast, and we need a little rest from everything, even the beautiful.
~ Victor Hugo
Almond, Orange & Saffron Cake
2017-04-02 14:17:42
Serves 8
Moist, light, bittersweet orange mixed with spicy notes and subtle almond flavors. This cake is gluten free, delicious, and sure to catch your guest's attention.
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Nutrition Facts
Serving Size
135g
Servings
8
Amount Per Serving
Calories 386
Calories from Fat 188
% Daily Value *
Total Fat 22g
34%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 117mg
39%
Sodium 49mg
2%
Total Carbohydrates 39g
13%
Dietary Fiber 5g
19%
Sugars 32g
Protein 12g
Vitamin A
5%
Vitamin C
29%
Calcium
14%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 medium oranges, chopped (including peel)
- 5 eggs, separated
- Pinch of ground cardamom
- Pinch of saffron threads
- 1/4 cup milk (or unsweetened original almond milk), for soaking saffron threads
- 1 cup superfine sugar
- 2 cups ground raw almonds (grind to a flour consistency in a food processor)
- 2 tablespoons sliced or finely chopped raw almonds
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350 degrees F. Line the base and sides of a 9-inch cake pan with parchment paper.
- Warm the milk (or almond milk) for 30 seconds in the microwave in a small bowl. Remove the milk from the microwave and place a small pinch (5-6) of saffron threads in the warm milk. Soak the threads in the milk for 30 minutes.
- While the saffron is soaking, heat the chopped oranges in a pan over low heat with 1 tablespoon of water. Cover and cook with a gentle simmer for 30 minutes, until the oranges are soft and the liquid has evaporated. Remove the pan from the heat and let cool. When cool, finely chop the oranges in a food processor.
- Whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually stir in the superfine sugar and continue to whisk for 1 minute.
- In a separate bowl, whisk the egg yolks together with the remaining superfine sugar for 2-3 minutes. Whisk in the oranges and then fold in the ground almonds, ground cardamom, and saffron (with the soaking milk). With a large metal spoon, fold in spoonfuls of egg whites until everything is well combined.
- Pour the mixture into the prepared cake pan, sprinkle with sliced or chopped almonds and bake in the oven for 50-55 minutes (or until golden brown). Check every 20 minutes while baking.
- Let the cake cool in the pan before turning out and dusting with powdered sugar.
- Store in an airtight container for 3 days.
Adapted from My Indian Cookbook
Adapted from My Indian Cookbook
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