Chocolate and Saffron Tea Cake
As the weather is cooling down, we’re here to bring you a divine recipe to warm your heart and your home. The saffron and chocolate tea cake have just the right amount of sweetness from semi-sweet chocolate paired with sophisticated saffron. Just as the name suggests, this aromatic cake can be paired with your favorite tea such as saffron and cardamom black tea or with a delicious cup of coffee!
Serves: 8 Prep Time: 25 Minutes Bake Time: 1 hour and 30 minutes
Ingredients:
¾ cup butter (unsalted), at room temperature plus extra for coating pan
½ cup whole milk
¼ tsp saffron ground or threads
2 cups all-purpose flour, plus extra for coating pan
2 tsp baking powder
½ tsp salt
½ cup whole-milk, plain yogurt, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
1 tsp vanilla extract
1 cup bittersweet chocolate (65% dark or less), chopped
Fine powdered sugar for sprinkling on cake
Directions:
- Preheat the oven to 180°C (350°F). Grease and flour an 8 ½ x 4 ½ (21 x 11 x 6 cm) loaf pan
- Add milk and saffron to a small saucepan and bring to a simmer over medium-low heat. Immediately remove from the heat, cover, and let stand for 15 minutes.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk together saffron milk and yogurt
- In a large bowl beat butter and sugar together with an electric mixer on medium-high until fluffy.
- Next, reduce the speed to medium, adding the eggs one at a time followed by the vanilla. Then alternate adding the flour mixture and milk mixture little by little. Finally, fold in the chocolate.
- Transfer the batter to the pan and smooth the top of the batter. Bake the cake until the batter has risen and a toothpick inserted in the center comes out with moist crumbs attached. About 60 to 70 minutes.
- Take the pan out of the oven and let cool for 15 minutes.
- Using a sharp knife, loosen the cake from the edges of the pan and tip the cake out. Let cool further on a serving cooling rack. When ready to serve, place the cake in an appropriate dish and sprinkle the top with sugar before slicing and serving.
