Saffroncake with crunchy almond layer
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Saffroncake with crunchy almond layer

Serving Size:
7-8 slices
Time:
1 h
Difficulty:
3/5

Saffron cake

  • 150 g browned butter
  • 3 dl | 1 1/2 cup all purpose flour
  • 1,5 dl | 3/4 cup sugar
  • 2,5 tsp baking powder
  • 150g almond paste (marzipan, mandelmassa)
  • 1,5 dl | 3/4 cup milk
  • 1 tsp vanilla
  • 1 tsp cardamom
  • 0,5 g saffron
  • Zest of one orange

Crunchy almond layer

  • 100g butter
  • 120 g almond shavings
  • 1 dl | 1/2 cup sugar
  • 2 tbsp flour
  • 1 tbsp heavy cream
  • Zest of one orange

Directions

  1. Prepare the Cake Batter:
  2. Combine Ingredients: In a bowl, pour the browned butter along with sugar, vanilla extract, orange zest, cardamom, and saffron.
  3. Whip the Mixture: Whip until the mixture becomes pale and fluffy.
  4. Add Milk: Gradually add the milk while continuing to whip until fully combined.
  5. Incorporate Dry Ingredients: Add the flour, baking soda, salt, and almond paste to the mixture.
  6. Mix Until Just Combined: Stir until all ingredients are just incorporated, avoiding overmixing.
  7. Pour into Form: Pour the batter into a prepared baking form and set aside while you prepare the almond layer.
    Make the Almond Layer:
  8. Melt Ingredients: In a saucepan over medium heat, melt together butter, heavy cream, sugar, and flour. Stir constantly until the mixture is smooth and fully melted.
  9. Add Almonds: Remove the saucepan from the heat and stir in the sliced almonds.
  10. Pour Over Batter: Pour the almond mixture evenly over the uncooked cake batter in the baking form.
    Bake the Cake:
  11. Preheat Oven: Preheat your oven to 175°C (350°F).
  12. Bake: Place the baking form in the oven and bake for 30-40 minutes, or until the top is golden and the cake is set.
  13. Cool: Remove the cake from the oven and let it cool completely.
    Chill the Cake:
  14. Refrigerate Overnight: Once cooled, place the cake in the refrigerator and let it chill overnight. This helps the layers to set properly.
    Serve:
  15. Top with Mascarpone: When ready to serve, top the cake with whipped mascarpone cream flavored with vanilla paste.
  16. Enjoy: Slice and enjoy your rich and decadent saffron almond layer cake!