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Moist Mini Orange & Saffron Cakes

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Delphine Fortin
  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 5 mins
  • Yield: 20-22 servings 1x
  • Category: Dessert
  • Cuisine: Swedish recipes

These extremely moist mini orange and saffron cakes are the perfect Christmas sweet treats to enjoy with your family.

Ingredients

Scale

For the cake:

  • 1g saffron
  • 1 Tablespoon rum
  • 1 teaspoon of sugar
  • 3 organic eggs
  • 1 cup (180g) sugar
  • 1 1/3 cup (160g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 2/3 cup (150g) butter, melted
  • 1 large organic orange (juice + zest)

For the orange and almond glaze:

  • 1/2 orange (juice)
  • 2 Tablespoons (30g) icing sugar
  • 2 Tablespoons (30g) slivered almonds

Instructions

  1. Preheat the oven to 350°F (180°C). In a small coffee cup, dissolve the saffron into the rum with 1 teaspoon of sugar. Let macerate for at least 30 minutes.
  2. In a large bowl, beat the eggs and sugar until pale and fluffy. Add in the saffron macerated into the rum and stir until combined.
  3. Sift in the flour with the baking powder and mix well.
  4. Melt the butter in a small saucepan or in the microwave.
  5. In the meantime, grate the skin of a fresh orange and juice it.
  6. Add the melted butter to the batter, as well as the orange juice and zest, and stir well.
  7. Pour the batter into a previously greased 12 x 16 in baking pan (or covered with parchment paper) and bake halfway for about 25 minutes. When a tooth pick come out clean, the cake is ready.
  8. In the meantime, prepare the glaze by mixing together the orange juice and icing sugar.
  9. Brush the cake with the orange glaze, and decorate with some slivered almonds. Allow to cool completely until the glaze is set.
  10. Cut the cake with cookie cuters of various shapes (christmas tree, stars, heart, angels) and place on a tray.

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https://www.delscookingtwist.com/moist-mini-orange-saffron-cakes/