Orange Olive Oil Cake with Saffron Whipped Cream
This cake is a moist and citrusy dessert with a hint of saffron throughout. Top it with saffron whipped cream for an extra decadent treat.
1 tsp Rumi Saffron
1 1/2 cups all-purpose flour
½ cup cornmeal
2 tsp baking powder
1/2 tsp 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 dusting, if desired
1 cup heavy whipping cream, divided
1/3 tsp Rumi Saffron
2 Tbsp sugar
Orange Olive Oil Cake:
Saffron Whipped Cream:
For 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 the cake pan on a 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 at least 15 minutes. Remove cake and place on a serving platter, top side up.
When serving, dust cake with powdered sugar and place a dollop of saffron whipped cream on each slice.
For the saffron whipped cream:
Pour ½ cup of the 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 remaining cream in a bowl and place in the refrigerator to chill thoroughly.
Shortly before you serve the cake, remove bowl from refrigerator, add sugar and beat to stiff peak stage.