Saffron cake with white chocolate and raspberry frosting

Here’s a delightful recipe for Saffron Cake with White Chocolate and Raspberry Frosting:

Ingredients:

For the Saffron Cake:

• 1 cup (225g) unsalted butter, softened
• 1 ¼ cups (250g) granulated sugar
• 3 large eggs
• 1 cup (240ml) whole milk
• 2 ½ cups (310g) all-purpose flour
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ tsp ground saffron (or a few saffron threads, soaked in 1 tbsp warm water)
• 1 tsp vanilla extract

For the White Chocolate and Raspberry Frosting:

• 4 oz (115g) white chocolate, chopped
• ½ cup (115g) unsalted butter, softened
• 1 ½ cups (190g) powdered sugar
• 2-3 tbsp heavy cream
• ½ cup (120g) raspberry preserves or fresh raspberries, mashed
• 1 tsp vanilla extract

Instructions:

Prepare the Saffron Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and saffron (including any soaking water if using threads).
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
6. Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the White Chocolate and Raspberry Frosting:

1. Melt White Chocolate: In a microwave-safe bowl or using a double boiler, melt the white chocolate until smooth. Let it cool slightly.
2. Cream Butter: In a mixing bowl, beat the softened butter until creamy.
3. Add Powdered Sugar: Gradually add the powdered sugar, beating well after each addition.
4. Mix in Chocolate and Cream: Add the melted white chocolate and mix until well combined. Gradually add heavy cream, 1 tablespoon at a time, until you reach the desired consistency.
5. Add Raspberries: Fold in the raspberry preserves or mashed fresh raspberries. Adjust sweetness if needed by adding more powdered sugar.

Assemble the Cake:

1. Frosting Layers: Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
2. Decorate: Optionally, garnish with fresh raspberries or additional white chocolate shavings for decoration.

Enjoy your Saffron Cake with White Chocolate and Raspberry Frosting! It’s a beautiful and delicious treat for special occasions.