Delicious Almond Saffron Cake
Super yummy and delicious this sweet treat combines savory ingredients such as saffron, pistachio, oranges and almonds. I love almonds I eat them every day they are my favorite. They are also very medicinal, they have the ability to regulate lots of functions in the body and putting them in a juicy cake is even better. Here is the yummy recipe.
- 3 organic oranges
- 1 & 1/4 cups coconut sugar
- 6 organic eggs
- 2 cups blanched almond meal or almond flour
- 1 pinch saffron threads
- 1/2 cup pistachio kernels , chopped
- 1 cup cream, creme fraiche or yoghurt , for serving
- Place two of the oranges in a saucepan, cover with water, bring to a boil and simmer gently for two hours, topping up the water if necessary to keep the oranges covered.
- Stir the saffron into 2 tablespoons of boiling water and set aside. Preheat the oven to 160C and grease a 23cm spring-form cake tin and line the base and sides with baking paper.
- Drain the oranges and let cool a little. Remove any seeds from the oranges and then blend the whole fruit (including skins) in a food processor. Add 1 cup coconut sugar to the food processor, mix in, then add eggs, almond meal and saffron water and blend until combined.
- Pour the mixture into the cake tin and bake for 60-80 minutes, until the cake is cooked through. Remove from the oven and let cool in the tin.
- While cake is cooking remove the zest from the 3rd orange and cut into long, fine strips. Combine ¼ cup coconut sugar and ¼ cup water in a small saucepan and stir on a low heat until the sugar is dissolved. Add the orange zest and simmer for a couple of minutes. While the cake is still warm spoon over the zest and most of the syrup.
- Once the cake has cooled, remove from tin and sprinkle with pistachios. Serve with cream, creme fraiche or yoghurt.
- Picnic ready!
Yummy cake is picnic ready!
