Saffron and mascarpone Bundt cake

ciambella zafferano mascarpone saffron mascarpone bundt cake

 

In addition to our new line of herbal teas, the other big news for 2023 is the opening of a YouTube channel, in which I will share videos relating to work on the farm, saffron and some recipes too.

To bring some color to these gray and cold days, I thought I’d inaugurate it with the recipe for a fragrant cake that’s as yellow as the sun! This saffron and mascarpone Bundt cake is very easy to prepare – just remember to infuse the saffron in advance – and the result is a moist and very fragrant cake, the perfect dessert both as a snack or at the end of a meal, perhaps accompanied by a cup of Zeus, our saffron tea!

GLAZED SAFFRON AND MASCARPONE BUNDT CAKE

INGREDIENTS (for a 22-24 cm diameter Bundt cake pan)

For the cake:

180g flour

70 g corn starch (or potato starch)

10 g baking powder

250 g sugar

3 medium eggs

120 ml corn oil

15-20 saffron stigmas (find them here)

150 ml milk

200 g mascarpone cheese

The juice and grated zest of one lemon

1 teaspoon honey

For the glaze:

10 saffron stigmas

60 g white chocolate

50 g cream

Dried saffron petals

DIRECTIONS:

In a saucepan, heat the milk. Remove from heat before it reaches a boil, then add the saffron, a teaspoon of honey and the grated lemon zest. Mix well and let it rest for an hour.

Preheat the oven to 180°. Grease and dust with flour a Bundt cake pan.

In a bowl sift together the dry ingredients (flour, cornstarch, and baking powder).

In another bowl, beat the eggs with the sugar until they are light and frothy, then add the mascarpone cheese, the saffron infused milk, the lemon juice and at least the oil, alternating it with the flour. Mix well then pour into the pan and bake in a preheated oven for 40-45 minutes (do the toothpick test before taking the cake out of the oven).

Let the cake cool in the pan for 15 minutes, then unmold onto a serving plate.

For the glaze:

Lightly heat the cream in a saucepan, add the saffron reduced to powder and leave to infuse for about 40 minutes. Once the infusion time is over, bring the cream to the boil again, then remove from the heat and add the chopped white chocolate. Mix well to melt it, let it cool then pour the icing on the cake, using a spoon. Decorate the cake with dried saffron flowers.

Let me know in the comments if you liked the recipe and remember to follow us also on our Instagram and Facebook pages!

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