Orange Blossom Saffron Olive Oil Cake

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Makes one 9 inch round | Prep: 20 min | Bake: 30 min | Oven: 350°

INGREDIENTS

For the Cake

• 3/4 cup whole milk

• 1 small pinch saffron threads

• 1 1/2 cups all purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon turmeric

• 1 1/4 cups granulated sugar

• 1 egg plus 1 egg yolk

• 3/4 cup olive oil

• 1 teaspoon vanilla extract

• 1 teaspoon orange blossom water

• zest from 1/2 orange

For the Frosting

• 1 stick room temperature butter

• 2 cups powdered sugar

• 1 teaspoon orange blossom water

• small pinch salt

• zest from 1/2 orange

INSTRUCTIONS

Prepare cake

Spray a 9 inch round cake pan with non stick cooking spray and set the oven to 350°F.

Place the milk into a small pot along with the pinch of saffron. Turn it onto low heat and allow it to steep into the milk for 5-6 minutes, then take it off the heat and allow it to cool a bit.

In a small bowl, whisk together the flour, baking powder, salt and turmeric, then set it aside.

In a large bowl, whisk the sugar and eggs together until slightly pale yellow in color, then add the olive oil, saffron infused milk, vanilla, orange blossom water, and orange zest. Whisk well to combine.

Add in the flour and gently whisk it. Whisk just until the flour is totally incorporated, but don’t overmix.

Add all the batter to the prepared cake pan and bake in the 350°F oven for 25-30 minutes, just until the middle of the cake is totally set and the top is nicely golden brown.

Allow it to cool in the pan for 10 minutes before inverting it and cooling it on a wire rack completely.

Make your frosting

In a stand mixer or with a hand mixer, combine all the ingredients and whisk until light and fluffy. If you want a thinner frosting, add a touch of milk.

Assemble the Cake

Once the cake is totally cooled, add all the frosting to the top of the cake, then decorate with citrus flowers, leaves and segments of oranges.