HOLIDAY SAFFRON CAKEzohre mostafapor
How to Make It
Preheat oven to 350°.
Place butter and all but 1 teaspoon sugar in a bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add egg; beat until well combined.
Heat milk in a small pot over medium heat. Crush saffron with remaining 1 teaspoon sugar in a mortar or small dish. Remove milk from heat; add saffron sugar to pot, and stir (saffron cake) .Cover and let steep 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl.
Add flour mixture and milk mixture alternately to sugar mixture, beginning and ending with flour mixture, blending well after each addition. Stir in raisins.
Scrape batter into a lightly greased 8-inch round cake pan. Arrange almonds on top of batter; sprinkle evenly with pearl sugar.
Bake at 350° for 25 minutes or until tester inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove cake from pan. Cool completely on wire rack.