Saffron Cake

This recipe was found on Anne's Food Blog. I decided to start making this quite ofen because saffron is abundant here (Dubai) and much more inexpensive than other places where I have lived.

Servings: 16
Prep: 15 min.; Baking: 45 min.


  1. Melt the butter, making sure not to button the milk fat - turn off the heat
  2. Add the saffron, then the milk and let cool - set aside
  3. Beat eggs and sugar until fluffy
  4. Add flour and baking powder
  5. Carefully stir in the butter mixture - a little bit at a time - if you don't it will get everywhere
  6. Pour into buttered and floured pan - preferably springform
  7. Bake at 175C for 40-45 minutes until the cake is no long sticky
  8. Sift some confectioner's sugar on top