Hope you all had a wonderful beginning to the new year. Let us start the new year on a sweet note – saffron butter cake – a piece of which will bring a smile to your face.
It is that good.
Tasty, buttery, moist, delicate, melt in the mouth cake…This is the butter cake you have been looking for!
All the world is a birthday cake, so take a piece, but not too much. – George Harrison Yep, this is the one.
Did you have a relaxing winter break? Or was it so hectic that you need a holiday to get over the holidays?
We had a quiet winter break at Framed Recipes, both blogging wise as well as family wise. We spent time together playing, watching movies, reading, laser tag with friends, going for exhibitions and skiing.
Well, while my husband and Sonshine skied, I sat in the coffee shop, finishing some books.
I am currently (re)reading Emma by Jane Austen, which I had read a long time back (may be in high school). When I saw it recently at our library, I realized I need to revisit the book (to jog my memory) and also to see if my perspective of her has changed with my maturity. And yeah, incorporating more reading into my life is one of my new year’s resolutions. And “they” say that I should have a tangible goal rather than just saying “more books”. So, I guess my tangible goal is 4-5 books a month? With the time I get after finishing my household chores and blogging duties I think this is a reasonable number, though I wish it was far more than this!
Photographing a cake can be art. – Irving Penn
Talking about household chores, I have a few that I just dread, especially sorting mail and folding laundry!
There was a time when I thought I had figured out a (smart) way to sort the mail. It is pretty simple – collect the mail and then pile it on my husband’s table. He would sort through everything. Well, this method worked, but not for long. He realized mails were not even given a cursory glance to weed out the junk mail. He started keeping the pile back on my office table (which in case you don’t know – is the kitchen counter in my (ahem!) kitchen). Seeing the clutter on the kitchen counter, I would take the old pile and the new set of mails back to his home office. This went back and forth for a while and the pile grew in size. The eye opener came as a fine from our trash company (because we did not pay the bill on time, duh!) after which we realized we have to sort the mail as and when they come. And inevitably, it became my responsibility.
So, now when the piles grow big (but not too big) and I need motivation to sit and sort through them, I find something comforting to motivate me to do it.
I make this butter cake (recipe adapted from Food-4tots) – to munch on when doing the “ugh” sorta chores.
This saffron infused butter cake is all things delicious – (aromatic) saffron, buttery, moist and tenderly sweet.
Just the right amount of motivation you need when you sift through the mails.
OR just to bring a smile on a good day, like today.
A small word of caution: This cake is calorie rich and since you have not yet broken your new year resolution to eat healthy (I hope you have not broken it yet!! I know you are motivated and I am counting on you), just a small piece should suffice.
A small piece, an itsy bitsy one.
Rest of the cake can be refrigerated in an airtight container for a few days. When ready to serve, warm it up in a microwave and serve immediately.
The recipe for saffron butter cake is pretty straight forward with not too many steps or complicated processes. Just remember to soak the saffron threads (buy good quality saffron threads) to extract maximum flavor from them. If you are in a hurry, soak them for at least 20 minutes.
Here is another tip for you .. This one was shared by my cousin who runs a cake shop in India. Grating the butter softens it pretty quick.
Talking to you is so much fun, that I forgot all about the mails I have to sort through.
But duty calls…
So, I am off to handling the “ugh” chore – sorting mail.
But with my coffee, and my saffron butter cake and some old Hindi songs in the background, there is no stopping me.
Edit (1/6/2016) :
Yields One 9 inch cake
This saffron infused butter cake is all things delicious - (aromatic) saffron, buttery, moist,tenderly sweet.
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
- 225 grams (1 cup) unsalted butter, softened (plus a little extra for greasing)
- 200 grams (approx. 1.5 cups) all purpose flour/maida
- 200 grams (1 cup) granulated sugar
- 4 eggs (each egg weighed about 50-60 grams)
- 4 tbsp fresh milk
- 1 tsp baking powder
- 1 tsp vanilla essence
- 1/2 tsp salt
- 2 generous pinches of saffron
- Warm the milk and soak the saffron for at least 20 minutes. The longer you soak, the more flavor you extract.
- Preheat the oven to 375 degree Fahrenheit (190 degree Celsius).
- Grease a 9 inch round cake tin with butter (optional: line with parchment paper).
- In a medium sized bowl, whisk together all purpose flour, baking powder & salt and sieve.
- In a large mixing bowl, cream butter and sugar till fluffy and pale in color.
- Add one egg at a time and beat until the egg is well incorporated and the mixture looks creamy; scraping down the sides while mixing. When you add the egg, start at a low speed to mix and then increase it to medium.
- Add vanilla essence and the milk (which has the saffron threads) along with the saffron threads and mix well.
- Sprinkle 1/3 of the (sieved) flour gently and fold into the mixture until well combined. Repeat with the rest of the flour.
- Pour the batter (batter will be thick) into the prepared cake tin and spread it evenly with a spatula.
- Gently tap the sides of the cake tin to remove any air bubbles trapped.
- Bake for 40-45 minutes or until the top of the cake is browned. You can also test the doneness by inserting a tooth pick and if it comes out clean, the cake is baked right. (In case the top of the cake is browining too fast, use an Aluminum foil dome to cover the cake towards the last 15 minutes of baking)
- Remove the cake from the oven, let it rest in the cake tin for 5 minutes or so. Remove from the tin and cool on a wire rack.
1. Always use clean and dry utensils to prepare the cake.
2. Soak the saffron threads for at least 20 minutes, soak longer for better flavor.
3.. Preheat the oven for at least 15 minutes for best results.
4. When adding the eggs, if your batter looks curdled, do not worry. The flour will even it out.
5. Break the egg into a small bowl before adding to the batter. This will help remove any bad eggs from spoiling your batter (you can follow this tip for all your cakes, not just this one).
6. Save the leftover cake in an airtight container in the refrigerator. Microwave it for a few seconds just before serving.
7. You can make this cake with an 8 inch square tin as well. But in my experience the cake domed a little and had a cracked top. 9 inch round tin gave me the best results (a small dome was still present).
8. If you find it hard to remove the cake from the tin, gently run a knife around the edges of the cake tin to loosen it up a bit.
9. Grating the butter softens it pretty quick.
10. Oven temperatures (and hence baking time) vary considerably depending on the type of the oven, so please your discretion.
11. 1 cup= 240 ml.
12.For baking I generally rely on weighing the ingredients rather than measuring it in cups. I have seen that I get more reliable results when I weigh the ingredients.
Just in case you missed the last couple of posts due to holidays…