Monday, December 7, 2009

Eggless Saffron Cake with Sweet Saffron Cream

Much awaited holidays have reached finally & I'm heading to God's own country for my vacation....One thing that I may miss for sure in my Kerala kitchen will be the baking sessions,  as my mom's old oven is no more in a working condition 
Anyway there are loads of other things left which puts cooking to be the last one in my looooong "TO DO" list .... 

So before leaving , let me a have a baking round...It could help me clean up my Pantry as well..
Also what Christmas without a cake !!! 

The choice of Saffron for today's special is from Chef in You's JFI December theme....And this is my entry for the event !!!

Saffrons .......Such tiny threads that come in a small box when you  pay that few extra dollars...But it makes you feel that you have paid it worth, with its Royal & Elegant aroma , flavour and color...!!!

Approximately 150000 Saffron flowers are needed to get 1 Kg of dried saffron. No Wonder they are so precious !!!

Also this is my first attempt with eggless baking...I used to wonder how the cakes may taste without eggs..This cake has given me enough courage to try out eggless versions in future !!!

Here goes the recipe for this Christmas time...


Self Raising Flour               - 1 1/2 cup 
(You can use plain flour instead if you can add 2 tsps of baking powder to every 250 grams of plain flour. This is an approximation)
Bicarbonate of Soda           - 1 tsp
Butter                                  - 100g

Caster sugar                       - 1cup
 ( You can make the normal sugar to a fine powder in a mixer and use instead).
Vanilla Essence                 - 1 tsp
Thickened cream              - 3 Tbsps
Milk                                    - 1/2 cup 
Saffron threads                -  1/2 tsp
Desicated coconut            - 1/4 cup 
Raisins                               - 1/4 cup

Melted butter                   - to grease the baking pan

For Sweet Saffron Cream 

Castor  sugar       - 1 cup 
Cream                   - 1/2 cup 
Butter                   - 100g
Saffron threads   - 1/2 tsp

  1. Grease and keep the cake pan with butter and line the base with baking paper. 
  2. Preheat the oven to 180°C. 
  3. Add 1/2 tsp saffron threads to 1/2 cup cream and keep this aside. This is for making the sweet saffron cream.
  4. In a pan, mildly roast the rest of saffron threads for about 1 minute. Dont get them burnt. Now give them a gentle grinding and add to 2 Tbsps of milk. Boil this to bring out the flavour and color from the saffron threads. Keep this aside to cool. 
  5. Add the Bicarbonate of Soda to the all purpose flour and mix well.Keep this aside. 
  6. Take the melted butter and Castor Sugar in a bowl and mix it thoroughly.
  7. Now add the vanilla essence, cream and milk to this and mix well.
  8. Now you can add the flour little by little and mix uniformly. 
  9. Finally add the decicated coconut and rainins and mix well.
  10. Pour in the mix to the greased cake pan and bake for 40-45 minutes. (Keep an eye on it ,as the time may vary slightly depending on your oven type. Try to keep in the middle row. ).
  11. While the cake gets ready we can make the Sweet Saffron Cream.  Take a saucepan and add the butter and castor sugar in it. Add the cream that is kept aside with saffron in it. Keep  stirring this until it becomes thick and creamy. It takes about 10 minutes. 
  12. Once the cake is ready, allow it to cool. Now cut into small pieces and soak in the cream and serve. 


  1. This looks so yummy Deepti. The minute I saw it, I bookmarked it. Can't ask for anything more to showcase Saffron in such a delicious way. Thanks for sending this my way for JFI

  2. Hi DK
    Thanks 4 ur nice words :)
    & Thankyou so much for accepting it for the JFI..

  3. Hi Deepthi! Looks really delicious! Innovative to use saffron in a cake, can't wait to try this out!!


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