saffron almond cake

Saffron is beautiful, earthy and the most expensive spice in the world. Don't let that scare you away. A little bit of this earthy spice goes a long way! Saffron is traditionally used in savory dishes and is often used in dying fabrics. The bright red spice produces a beautiful red-orange color when steeped in hot water. Although the spice is traditionally used in savory foods, it can easily be adapted to use in sweets. Saffron almond cake is the perfect example of sweet meets savory. The sweetness of the almond paste is balanced by the warm earthiness of the saffron. This cake is incredible -- not too sweet, but sweet enough to subside any craving for dessert. Simple to make and extravagant enough to serve to even your most discerning guest.

We carry two types of Saffron for all your baking and cooking needs...

Saffron Almond Cake

Yields 1 8 inch cake


  • 1/2 cup butter softened
  • 4 ounces almond paste
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup milk
  • 1/2 tsp. saffron
  • 1 cup all purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/16 tsp. salt
  • 4 ounces sour cream
  • Vanilla bean simple syrup


Cream together butter and almond paste in mixer fitted with a paddle attachment until light and fluffy. Add sugar and beat until incorporated. Add eggs one at a time, scraping down bowl in between each egg addition. Heat milk to a low simmer add saffron and stir to combine, remove from heat and set aside. Sift together all remaining dry ingredients. Add dry ingredients alternating with sour cream until all ingredients are incorporated.

Pour in saffron milk and beat until just incorporated.

Spray one 8-inch round cake pan and spoon batter into the pan.

Bake at 350 degrees for 30-35 minutes until center springs back when gently touched. Cool and drizzle with vanilla simple syrup.