Description
A moist Almond Saffron Citrus Cake infused with fresh orange and lemon, delicate saffron, almond flour, and topped with crunchy almonds. Perfect for brunch, afternoon tea, or elegant celebrations.
Ingredients
1 cup all-purpose flour
1 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon saffron threads
1/4 cup milk
Zest of 1 orange
Zest of 1 lemon
Juice of 1 orange
Juice of 1 lemon
1/2 cup crushed almonds
Citrus slices for decoration
Powdered sugar (optional glaze)
Instructions
1. Bloom the saffron in warm milk for 10 minutes.
2. Preheat the oven to 350°F (175°C) and prepare a 9-inch cake pan.
3. Whisk together the flour, almond flour, baking powder, baking soda, and salt.
4. Cream the butter and sugar until fluffy.
5. Beat in the eggs one at a time, then mix in the vanilla and citrus zest.
6. Stir in the saffron milk and citrus juices.
7. Fold the dry ingredients into the wet ingredients until just combined, pour into the pan, and sprinkle with crushed almonds.
8. Bake for 40–45 minutes. Cool completely and decorate with citrus slices and optional citrus glaze.
Notes
Bloom the saffron for maximum flavor.
Use fresh citrus juice and zest.
Toast the almonds before topping for extra crunch.
Store covered for up to 6 days.
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 Slice
- Calories: 340
- Sugar: 23g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 78mg