Saffron layer cake recipe – Recipe

Ingredients

• Butter: 3½ tablespoons (50 g)
• Milk: ⅓ cup (100 ml)
• Saffron: 0.5 g/a small pinch of ground
• Egg: 4
• Caster Sugar: 1⅝ cups (325 g)
• Flour: 2¼ cups (300 g) plain/all-purpose
• Baking Powder: 2 teaspoons
• Vanilla Extract: 1 teaspoon
• Salt: ½ teaspoon
• Greek Yogurt: ¼ cup (50 g)
• Red Currants: frosted red
• Marzipan: 2¾ oz (75 g)
• Icing Sugar: 2 cups (300 g) plus 2 tablespoons
• Butter: ⅔ cup (150 g)
• Milk: a few tablespoons of
• Lemon Juice: freshly squeezed
• : 3 x 18-cm/7-in. round cake pans