This saffron infused butter cake is all things delicious - (aromatic) saffron, buttery, moist,tenderly sweet.
Prep Time 20 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour 5 minutes minutes
1. Always use clean and dry utensils to prepare the cake.[br]2. Soak the saffron threads for at least 20 minutes, soak longer for better flavor.[br]3.. Preheat the oven for at least 15 minutes for best results.[br]4. When adding the eggs, if your batter looks curdled, do not worry. The flour will even it out.[br]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).[br]6. Save the leftover cake in an airtight container in the refrigerator. Microwave it for a few seconds just before serving.[br]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).[br]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. [br]9. Grating the butter softens it pretty quick.[br]10. Oven temperatures (and hence baking time) vary considerably depending on the type of the oven, so please your discretion.[br]11. 1 cup= 240 ml. [br]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.