Saffron & Cardamom Cake With Roasted Almonds
I've always been a bit hesitant to try out cake flavours that aren't so common, but I decided to put my hesitations aside and give it a go - and I am so glad I did!
This saffron and cardamom cake has a wonderful blend of flavours that leaves a nostalgic taste in your mouth! I myself am Fijian Indian, so my parents are from Fiji, but our ancestors are from India, so a lot of the food we eat is influenced by sub-continent flavours. Saffron, cardamom and almond are basic ingredients when it comes to Indian sweets, so this cake truly reminds me of a big family celebration!
If you'd like to watch how this cake comes together, you can check out my YouTube video on how to make this saffron, cardamom and almond cake here.
Prep time: 30 minutes │ Cook Time: 35 minutes │ Total time: 1 hour and 5 minutes
Yield: One 10 inch cake (or three 6 inch cakes for layering)
- ½ cup (113g) salted butter (softened to room temperature)
- 1 cup (240ml) canola oil
- 1 1/2 cup (300g) white granulated sugar
- 4 eggs
- 1 tablespoon (13g) vanilla extract
- 3 cups (390g) all-purpose flour
- 1 tablespoon (14g) baking powder
- 1/4 teaspoon (1.25g) salt
- 1 teaspoon (2g) ground cardamom
- 1 1/2 cup (360ml) buttermilk
Milk and Saffron Soak:
- 1/2 cup (125ml) milk
- 1/2 teaspoon (0.35g) of saffron threads
- 1 batch of vanilla swiss meringue buttercream
- 1 tablespoon (15g) of milk
- 1/4 teaspoon (0.17g) of saffron threads
- 1/2 cup (55g) of slivered almonds
- 1 teaspoon (4.7g) of butter
Step 1 - Baking the Cake:
1) Preheat oven to 180C (350F) and prepare a 10 inch cake tin by lining the bottom with baking/parchment paper and lightly greasing the sides.
2) In the bowl of a stand mixer using the paddle attachment (or using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined (about 5-8 minutes).
3) Add eggs, one at a time, beating well after each addition.
4) Mix in vanilla extract.
5) In a separate bowl, whisk together flour, baking powder, salt and ground cardamom.
6) Using a spatula and gently hand-mixing (or on the lowest speed on your stand mixer), alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over-mixing.
7) Pour the cake batter into the pre-prepared cake tin, and bake for 35 minutes. When the cake is done, the surface should spring back when you touch it, and a toothpick inserted in the centre should come out mostly clean with a few moist crumbs.
8) Allow the cake to cool for 15 minutes before removing it from the cake tin.
Step 2 - Making the Milk and Saffron Soak:
9) Warm up the milk for 15-30 seconds in the microwave (it should be warm but not boiling), and add in the saffron. Leave this to sit for at least 15 minutes (the longer the better!)
Step 3 - Roasting the Almonds:
10) Gently heat the butter in a saucepan over a low heat.
11) Add in the slivered almonds and keep mixing until they brown in colour.
Step 4 - Making the Saffron Buttercream:
12) Warm up the milk for 5 seconds in the microwave, and mix in the saffron. Let this sit for at least 15 minutes.
13) Whilst the saffron is soaking in the milk, prepare 1 batch of vanilla swiss meringue buttercream which can be found here.
14) Once the buttercream is finished, gently fold in the saffron and milk mixture until combined.
Step 5 - Assembling the Cake
15) Evenly pour the milk and saffron soak over the cardamom cake.
16) Cover the cake with the saffron buttercream
17) sprinkle the almonds on top.
Note: If you're making a single layered cake, then your cake is complete! If you're making a layered cake, then simply repeat the same steps (remembering to divvy up your milk and saffron soak, almonds and saffron buttercream so that you cover all cake layers evenly as you're stacking them!).
If you do try this recipe out or have any questions, then please leave me a comment below! I'd be happy to answer any questions. Also, I'd love to see pictures if you try this recipe out, so don't forget to tag me on Instagram @cakesbymk.nz :)