Little Orange and Saffron Cakes
When citrus meets red gold for a warming afternoon treat
- Prep time: 0 minutes
- Cook time: 0 minutes
Perfect for an afternoon snack with mint tea or coffee, these little cakes with their melt-in-your-mouth texture and enchanting aroma stay soft for several days (if you manage not to devour them all on day one, hats off to you). And bonus: they hit that sweet spot between comforting and sophisticated that impresses without the stress.
Ingredients
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flour
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sugar
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eggs
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cutting chard
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cooking wine
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orange juice
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muscat table grapes
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baking powder
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salt
Recipe steps
Prepare the saffron
Start by infusing your saffron threads in 2 tablespoons of warm orange juice. Let it sit while you prepare the rest – it will release all its color and fragrance.
Mix the dry ingredients
In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the finely grated orange zest and mix to distribute evenly.
Add the liquids
Make a well in the center and crack in the eggs. Whisk lightly, then add the melted butter, the remaining orange juice, and your saffron infusion. Mix until you get a smooth, even batter, but don’t overdo it.
Bake
Pour into buttered muffin tins (or paper liners), filling them about 3/4 full. Into the oven preheated to 180°C (350°F) for 20-25 minutes. They’re ready when golden brown and a toothpick inserted in the center comes out clean.
Tips and variations
- The syrup bonus! While baking, heat 5 cl (about 3 tablespoons) of orange juice with 2 tablespoons of sugar and a few saffron threads until the sugar dissolves. As soon as the cakes come out of the oven, poke them with a fork and brush them with this golden syrup. They’ll soak it up and become even softer.
Anti-waste tips
These little cakes freeze beautifully. Make a batch, freeze them individually, and you’ll always have a homemade dessert on hand for those days when you don’t feel like baking but still want to treat yourself.
