Saffron and olive oil cake – Food & Home Magazine
Savor the flavors of saffron and olive oil in this delectable cake. Perfect for special occasions or indulging anytime. Recipe from Food & Home Magazine.
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Cooking tools:
- Bundt pan
- Hand mixer
- Microplane
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Parchment paper
- Spatula
Ingredients
- 2 large eggs, separated
- 120g castor sugar
- 185ml (¾ cup) olive oil
- 80ml (1/3 cup) milk
- grated zest of 1 lemon
- 1 pinch of saffron threads, infused in the wine
- 125ml (½ cup) sweet dessert wine
- 185g (1½ cups) “00” Italian flour
- 10ml (2 tsp) baking powder
- a pinch of salt
- SAFFRON SYRUP
- 250ml (1 cup) water
- 210g castor sugar
- 250ml (1 cup) dessert wine
- a medium pinch of saffron threads
- mascarpone, to serve
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