Saffron Cake

Saffron Persian Love Cake

Saffron has a lot of usage in the baking industry. Among all the delicious sweets made with saffron, saffron cake is one that gaurantees pleasure to your tastebuds. This cake is great for any occasion from an afternoon tea party to a special wedding or birthday party.

The saffron cake has a soft and moist texture with heavenly aroma of saffron. You don’t need to use much saffron in your cake to get the lovely aroma and flavour. With only a little amount of saffron you can get a beautiful colour, aroma, and taste!

In fact, saffron mostly comes in thread form. The best way is to grind your saffron into a powder and dissolve it in a hot water.

Some saffron cake recipes use milk in the batter and some don’t. If the recipe has milk dissolve the saffron in luke warm milk and if it doesn’t, use hot water as a dissolving substitute.

The simple but delicious recipe of my saffron cake is so light, fluffly, and moist and definitely worth a try! Below is the recipe for a tasty, moist, delicate and one of the most luxurious cake in the world.

A piece of this cake will bring a smile to your face!

Ingredients for Saffron Cake

1 cup cake flour

1/2 cup almond flour

1 1/2 tsp baking powder

2/3 cup sugar

1/2 cup yogurt or sour cream

1/2 cup vegetable oil

3 eggs

2 tsp ground cardamom

1/4 tsp ground saffron

2 tbsp rose water


preheat your oven to 350 degree Fahrenheit. Dissolve the saffron in 1 tbsp hot water, set aside.

In a medium sized bowl, whisk together all purpose flour, baking powder, cardamom and sieve.

Whisk the eggs and sugar until combined. Add sour cream and oil along with rose water and saffron.

Add the flour mixture to the wet ingredients until just combined. Remember to not over mix the batter.

Butter a 7 or 8 inch round cake tin and line with baking paper. Pour the batter into the cake tin and spread it evenly.

Pro Tip: If your batter has bubbles on the surface after pouring it into your cake tin, simply bang the cake tin on a hard surface gently a few times untill the bubbles are gone.

Bake for 40-45 minutes, or until your toothpick comes out the cake clean.

Remove the cake from the oven, let it rest in the cake tin for around 10 minutes. Remove from the tin and cool on a wire rack. You can also use saffron syrup to top your cake. If you don’t want that much saffron flavour a simple syrup to drizzle on the top of your cake will also do the job. Enjoy!

Why don’t you use natural and healthy spices and ingredients instead of chemicals for the perfect baking outcomes everytime? Check out my other posts for more recipes, interesting topics, and pro tips!

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