This Saffron Orange Is delectable and so easy to make. I love making this cake as it’s moist, simple, and perfect for any occasion as it has just the right hint of orange and saffron to wake up your taste buds.
Lately, most of my cakes have been gluten-free and my go-to flour is Bob’s Red Mill – 1-to-1. After many trials and tribulations, this is the flour that has consistently worked best for me. The creativity of cakes depends on your personal choice and mood. I also love getting creative with fresh flowers, fruits, chocolate flakes, and edible bling. You can also bake a bundt cake with this recipe. I have an array of cake pans and the cakes look different depending on the pan used. Check out the list at the end of the post to see some of my favorites
For this recipe, I used two 9″round cake pans, and they are my go to pans. I wanted a very simplistic decor so I used some oranges and thyme to decorate. I thought Thyme went perfectly with the anniversary theme as it referenced to “thyme”/ time and their celebration of love.
Saffron Orange Cake
Ingredients
- ¾ cup All-purpose flour or Gluten Free Flour Bob's Red Mill (GF)
- ¼ cup Almond flour See note below for substitution
- 1 cup Fine sugar or can reduce to 3/4 cup also
- 2 tsp Baking powder
- 10 tbsp Oil
- pinch Salt
- 2 tbsp Greek yogurt
- 4 Eggs or egg replacer
- 1 tsp Vanilla extract (Pure)
- ¼ tsp Orange extract or 2 tbsp Orange juice fresh
- 1 Orange (grated zest)
- Dash of turmeric
- Pinch Saffron flakes
Icing
- 2 cup Heavy whipping cream
- 3 tbsp Sugar (powdered)
- Pinch Saffron
- 1 tsp Vanilla extract (Pure)
- OR you can use one cool whip tub use as much as needed
Instructions
- Spray 2 round baking pans with baking spray or a single Bundt pan
- In a large bowl, mix the oil and sugar using a hand mixer for a few minutes.
- Add the grated zest of one orange
- Add flour, baking powder and salt one by one (making sure each one is mixed before you mix the next one)
- Then add the eggs one by one
- Add vanilla extract and mix for 5 min
- Add the remaining ingredients and mix for a few mins.
- Divide batter equally between the pans.
- Bake at 300 degrees for 23 minutes ( for two round pans) or 35 min for single Bundt pan or till toothpick comes out clean from center
Icing the Cakes
- Whip cream, sugar and vanilla extract at a high speed till thick and spreadable
- Spread some of the cream over the lower layer
- Then place the second layer on top ( upside down)
- Use the remaining cream to decorate the sides and top- there is no one way..
- Get as creative as you want with your decorations.
Notes
As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces.
This is my creation that I am sharing. If you try the recipe, do tag me on Instagram – Footprint The World and add the tag #footprinttheworld as it’s always so fun to see the different variations.
Cake Pans
