Best Almond Cake With Saffron And Honey Recipes

FLOURLESS ALMOND-HONEY CAKE WITH CANDIED LEMON

Steps:

• Make the cake: Position a rack in the lower third of the oven and preheat to 325 degrees F. Brush the bottom and side of a 9-inch springform pan with olive oil and line the bottom with parchment. Brush the parchment with more olive oil and dust with almond flour, tapping out the excess.
• Whisk the almond flour, potato starch and salt in a medium bowl. Combine 1/2 cup sugar, 1/3 cup honey, the lemon zest, 4 egg yolks, vanilla and almond extracts, and the olive oil in a large bowl; beat with a mixer on medium-high speed until smooth and creamy, about 3 minutes. Reduce the speed to low; beat in the almond flour mixture until just incorporated.
• In a separate bowl, beat the 6 egg whites with a mixer on medium speed until foamy, about 1 minute. Gradually beat in 1/2 cup sugar until stiff glossy peaks form, about 3 more minutes. Gently fold about one-third of the beaten egg whites into the batter, then fold in the rest until just incorporated (it's OK if some white streaks remain). Pour the batter into the prepared pan. Bake until the cake is golden and springs back when lightly pressed, 50 to 55 minutes. Transfer to a rack to cool completely. (Don't worry if the cake falls slightly in the center.)
• Meanwhile, make the topping: Place the lemon slices in a small saucepan, cover with water and bring to a simmer over high heat, about 3 minutes; drain and return to the pan. Cover with fresh water; bring to a simmer and drain. Repeat one more time with fresh water. Return to the saucepan and add the remaining 1/2 cup sugar, 1/3 cup honey, the lemon juice and 1 cup water. Bring to a simmer over high heat, then reduce the heat to medium and cook, stirring occasionally, until the lemon slices are tender and the liquid is syrupy, about 20 minutes. Set aside.
• Run a thin knife around the edge of the cake, then remove the springform ring. Use a spatula to transfer the cake to a serving plate (remove the parchment). Remove the candied lemon slices from the syrup with a fork. Brush the cake all over with some of the lemon-honey syrup, then top with the candied lemon, almonds and pomegranate seeds. Serve with the remaining syrup on the side.

ALMOND CAKE WITH SAFFRON AND HONEY

Steps:

• Heat oven to 350 degrees. Butter a 10-inch diameter cake pan and line with parchment paper.
• In a large bowl, mix together the semolina, sugar, almonds, baking powder and salt. Whisk in eggs and melted butter. Add the orange and lemon zests and almond extract and beat well. Pour into prepared pan.
• Bake for about 45 minutes, until an inserted skewer comes out clean. Invert onto a wire rack and let cool.
• As cake cools, make the syrup: Put orange juice, sugar, honey, cloves, cardamom, cinnamon, saffron and apricots in a saucepan, and bring to a boil. Stir to dissolve sugar, and then simmer gently for about 5 minutes. Set aside. Transfer cake to a serving plate. Use a skewer to poke holes all over and slowly pour syrup evenly over cake. Once the syrup has cooled slightly, arrange the spices and apricots on top of the cake to your liking. Leave cake for at least an hour to fully absorb syrup, or, if possible, wrap and store in a cool place (don't refrigerate) for up to 5 days.

ALMOND SAFFRON CAKE

Steps:

• Heat oven to 350 degrees. Lightly butter or spray two 8-inch round cake pans. In a small saucepan over medium heat, warm milk and add the saffron and zest. Bring to a low simmer, and remove from heat; set aside. Sift together flour, baking powder, baking soda and salt in a large bowl; set aside.
• Using an electric mixer at medium speed, beat together 1 cup butter and almond paste until creamy, about 3 minutes. Gradually add 1 cup confectioners' sugar, and beat until fluffy, scraping down the sides. Add eggs one at a time, beating until blended after each addition. Gradually add flour mixture alternately with sour cream, beginning and ending with flour mixture. Add saffron mixture, beating just until blended.
• Pour batter into prepared cake pans, and smooth tops. Bake until tester inserted in center comes out clean, 30 to 40 minutes. Cool 5 minutes, and remove from pans. Serve warm, dusted with confectioners' sugar, or drizzled with orange juice mixed with 2 to 3 tablespoons confectioners' sugar.