Fluffy saffron and orange cake with Zafferano dell’Aquila PDO
Zafferano dell’Aquila PDO is a very precious spice, used in many traditional Italian dishes and desserts: let’s try it in this tasteful cake.
1 cup of sugar
1 ½ cup of all purpose flour
½ cup of seed oil
1/5 cup of milk
1 sachet of backing powder
1 teaspoon of Zafferano dell’Aquila PDO (saffron threads)
Zest of one orange
1 short cup of orange liqueur
A pinch of fine salt
In a small pot, heat the milk and add 1 teaspoon of Zafferano dell’Aquila PDO (the PDO threads of saffron from L’Aquila). Leave the infusion covered for at least 30 minutes. Separate the egg yolks from the whites and whisk the egg whites with salt until stiff. Separately, whisk the egg yolks with the sugar until light and frothy; combine the oil, the liqueur, the orange peel (zest) and the infused milk.
Add the flour and the yeast (baking powder) sifted, alternating with the mixture of egg whites, always stirring from top to bottom with a spatula, until well blended. Pour the mixture into a greased and floured cake tin and bake in a preheated oven at 350 F for about 40 minutes. Let it cool and serve it with freshly whipped cream.
Photo Credit: © Reneè Kemps