Orange Olive Oil Cake with Saffron Whipped Cream
We love it when our customers send us recipes. Our friend Brian Hayes shared this great recipe for Orange Olive Cake with Saffron Whipped Cream. What are you baking today?
Saffron Whipped Cream
- 1 cup heavy whipping cream
- 1/3 teaspoon saffron
- 2 Tablespoons sugar
To make saffron whipped cream pour ½ cup of cream into a small saucepan and add saffron. Heat the mixture just to a simmer and remove from heat, then let steep for 20 minutes. Combine the saffron infused cream with the remainder in a bowl and place in the refrigerator to chill thoroughly. When ready to serve cake remove from refrigerator and add sugar as you beat to stiff peak stage.
Orange Olive Oil Cake
- 1 teaspoon saffron
- 1 1/2 cups all-purpose flour
- ½ cup corn meal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs
- Zest of a large orange
- Juice of one large orange (4 tablespoons)
- 3/4 cup extra-virgin olive oil
- Powdered sugar, for sifting if desired
To make the cake: Preheat the oven to 350 degrees F. Rub the saffron between your fingers to crush the threads directly into the juice of the orange. Oil and flour an 9-inch-diameter cake pan. Whisk the flour, cornmeal, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the saffron-orange-juice. Gradually beat in the oil. Add the flour mixture and stir just until blended. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 40 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up.
Place a dollop of saffron whipped cream on each slice and for a Rumi-inspired flair, nestle a saffron gummi gem or two atop each dollop.
© Brian L Hayes