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Apple and Saffron Tea Cake Recipe

18.11.19 /

Ingredients

  • 75 g unsalted butter, softened
  • 1 cup caster sugar
  • 3 eggs
  • 2/3 cup milk
  • 1 tsp vanilla extract
  • 1/4 tsp saffron, soaked in 2 tbsp milk
  • 2 cups self-raising flour, sifted
  • 3 Granny Smith apples, peepled, cored, cut into wedges
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • Pouring cream, to serve

Method

  1. Preheat oven to 170°C. Grease and line base and sides of a 22 cm springform pan.
  2. Beat butter and sugar until pale and fluffy, then beat in eggs one at a time.
  3. Combine milk, vanilla and saffron mixture. Fold into butter mixture, alternating with the flour, and stir until just combined.
  4. Pour batter into pan and scatter evenly with apple wedges.
  5. Combine the brown sugar and cinnamon and sprinkle over cake.
  6. Bake in the centre of the oven for 45 minutes or until a skewer inserted in cake centre comes out clean.
  7. Allow to cool in pan for 10 minutes, then transfer cake to a wire rack to cool completely. Serve with cream.

Image credit: Alan Benson

Source:  SBS Feast Magazine

Apple and Saffron Tea Cake Recipe

Recipe by Saffron and MoreCourse: Main Meals, Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 75 g unsalted butter, softened

  • 1 cup caster sugar

  • 3 eggs

  • 2/3 cup milk

  • 1 tsp vanilla extract

  • 1/4 tsp saffron, soaked in 2 tbsp milk

  • 2 cups self-raising flour, sifted

  • 3 Granny Smith apples, peepled, cored, cut into wedges

  • 1/4 cup brown sugar

  • 1/2 tsp ground cinnamon

  • Pouring cream, to serve

Directions

  • Preheat oven to 170°C. Grease and line base and sides of a 22 cm springform pan.
  • Beat butter and sugar until pale and fluffy, then beat in eggs one at a time.
  • Combine milk, vanilla and saffron mixture. Fold into butter mixture, alternating with the flour, and stir until just combined.
  • Pour batter into pan and scatter evenly with apple wedges.
  • Combine the brown sugar and cinnamon and sprinkle over cake.
  • Bake in the centre of the oven for 45 minutes or until a skewer inserted in cake centre comes out clean.
  • Allow to cool in pan for 10 minutes, then transfer cake to a wire rack to cool completely. Serve with cream.

Parya Zaghand

While I think of myself as an Aussie, I’m also proud as punch of my Iranian heritage. So much so, in 2013, I created a business built around the mouth-watering delicacies of Persia; bringing you flavours of the real Iran. I wanted to create a space at the table for the golden-petaled spice: Persian Saffron.