Orange Olive Oil Cake:
- 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 teaspoon Rumi saffron
- 2 Tablespoons sugar
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.
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.
© Brian L Hayes