Saffron cake

Name: Saffron cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: Nut flour 1 ¼ cup; Type 00 flour 0.8 cup; Eggs (medium) 4; Sugar ¾ cup; Butter 6 oz; Potato starch 8 tbsp; Saffron 1 bag; Baking powder 2 ¼ tsp; Powdered sugar to taste

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Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 8
Cost: Average

PRESENTATION

Torta allo zafferano is a saffron cake that's really special among Italian desserts, especially in Lombardy. This region, known for using saffron in both savory and sweet dishes, really embraces its versatility. And look, the first thing you'll notice is the fragrant smell that fills the kitchen as this saffron cake bakes. Seriously, there's something magical about that warm, aromatic scent. The bright yellow color comes from saffron, making each slice look as good as it tastes.

What makes this cake special is the mix of soft potato starch and toasted hazelnut flour in the batter. It gives it a fluffy, moist texture with a hint of nuttiness that's just right. People sometimes swap hazelnuts for almond or pistachio flour—each version works well with saffron's unique flavor. And you know what? Every bite is a little different and a whole lot of fun.

Whether you’re having morning coffee, an afternoon snack, or even a breakfast treat—this saffron cake recipe fits right in. It’s not your typical Italian dessert. Which is great. The way saffron blends with the cake’s soft crumb and subtle nut flavors creates a kind of tender, slightly sweet bite that's hard to forget.

Northern Italian sweets often have a playful twist, and this saffron dessert shows how you can take something classic and give it a fresh spin. Even those unsure about saffron in sweet things usually end up loving how it blends into this cake—it’s delicate yet noticeable. Really, there's a real appreciation for regional ingredients in Lombardy, and using saffron in a cake shows how creative Italian baking can be.

So here's the thing: try this as a saffron sweet treat next time you’re craving something original. It's got all the aroma and character you could want in a homemade snack. For sure. If you're looking to enjoy a taste of Northern Italy, this cake is a must-try.

INGREDIENTS

Ingredients for a 9-inch cake tin: Nut flour 1 ¼ cup (120 g); Type 00 flour 0.8 cup (100 g); Eggs 4 - (medium); Sugar ¾ cup (170 g); Butter 6 oz (170 g); Potato starch 8 tbsp (60 g); Saffron 1 bag; Baking powder 2 ¼ tsp (10 g)

for sprinkling: Powdered sugar to taste

Preparation

How to prepare Saffron cake

To prepare the saffron cake, start by pouring the eggs into the bowl of a stand mixer equipped with beaters (you can also use an electric mixer) 1, add half of the sugar, and start whisking the eggs 2; you can flavor the other half with the saffron 3, stirring well to blend it.

Then add the flavored sugar to the egg mixture 4 and continue to whisk. Meanwhile, melt the butter and let it cool slightly; sift the all-purpose flour, potato starch, and baking powder into a bowl (5-6),

add the hazelnut flour 7 and when the egg and sugar mixture is light and frothy 8, add the mixed flours with the baking powder, one tablespoon at a time 9.

Continue working the batter and when the flours are absorbed, finally pour in the slightly cooled melted butter 10. When all the ingredients are well incorporated, transfer the batter into a greased and lined 9-inch cake tin 11. Then distribute the batter evenly with a spatula 12. Bake in a preheated static oven at 350°F for 30 minutes (or at 320°F for about 20 minutes if using a convection oven).

Once cooked, remove the cake from the oven 13 and let it cool slightly, then unmold it and let it cool completely before placing it on a serving plate and sprinkling it with powdered sugar 14. Serve the saffron cake for a curious snack or a special breakfast 15!