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Photo: Jacob Fox
Active Time:25 minsTotal Time:2 hrs 30 minsServings:16Jump to Nutrition Facts
Active Time:25 minsTotal Time:2 hrs 30 minsServings:16
Active Time:25 mins
Active Time:
25 mins
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients10tablespoons(1 1/4 sticks) unsalted butter¼teaspooncrushed saffron threads3largeeggs1 ¼cupsgranulated sugar⅔cuplow-fat milk6tablespoonscanolaorextra-virgin olive oil1cupall-purpose flour1cupwhole-wheat pastry flour½cupalmond flour1tablespoonbaking powderPinch of salt½cupgolden raisins½cupsliced almonds, toastedConfectioners' sugar for dusting
Cook Mode(Keep screen awake)
Ingredients
10tablespoons(1 1/4 sticks) unsalted butter
¼teaspooncrushed saffron threads
3largeeggs
1 ¼cupsgranulated sugar
⅔cuplow-fat milk
6tablespoonscanolaorextra-virgin olive oil
1cupall-purpose flour
1cupwhole-wheat pastry flour
½cupalmond flour
1tablespoonbaking powder
Pinch of salt
½cupgolden raisins
½cupsliced almonds, toasted
Confectioners' sugar for dusting
DirectionsPreheat oven to 350°F. Coat a 9-inch springform pan with cooking spray, line with parchment paper and spray again.Melt butter in a medium saucepan over low heat and add saffron. Set aside to cool slightly.Meanwhile, beat eggs and granulated sugar in a large bowl with a hand mixer, or stand mixer fitted with the whisk attachment, on high speed until pale yellow, about 3 minutes. With the mixer on low, add milk, oil and the saffron butter. Mix for 1 minute. Whisk all-purpose flour, whole-wheat flour, almond flour, baking powder and salt in a medium bowl. Stir into the batter using a flexible spatula. Stir in raisins. Pour the batter into the prepared pan.Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool for 10 minutes. Run a knife around the pan edge and unmold the cake onto a wire rack. Cool completely, about 1 hour. Top with almonds; dust with confectioners' sugar, if desired.Equipment:9-inch springform pan, parchment paperOriginally appeared: EatingWell Magazine, January/February 2022
Directions
Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray, line with parchment paper and spray again.Melt butter in a medium saucepan over low heat and add saffron. Set aside to cool slightly.Meanwhile, beat eggs and granulated sugar in a large bowl with a hand mixer, or stand mixer fitted with the whisk attachment, on high speed until pale yellow, about 3 minutes. With the mixer on low, add milk, oil and the saffron butter. Mix for 1 minute. Whisk all-purpose flour, whole-wheat flour, almond flour, baking powder and salt in a medium bowl. Stir into the batter using a flexible spatula. Stir in raisins. Pour the batter into the prepared pan.Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool for 10 minutes. Run a knife around the pan edge and unmold the cake onto a wire rack. Cool completely, about 1 hour. Top with almonds; dust with confectioners' sugar, if desired.Equipment:9-inch springform pan, parchment paper
Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray, line with parchment paper and spray again.
Melt butter in a medium saucepan over low heat and add saffron. Set aside to cool slightly.
Meanwhile, beat eggs and granulated sugar in a large bowl with a hand mixer, or stand mixer fitted with the whisk attachment, on high speed until pale yellow, about 3 minutes. With the mixer on low, add milk, oil and the saffron butter. Mix for 1 minute. Whisk all-purpose flour, whole-wheat flour, almond flour, baking powder and salt in a medium bowl. Stir into the batter using a flexible spatula. Stir in raisins. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool for 10 minutes. Run a knife around the pan edge and unmold the cake onto a wire rack. Cool completely, about 1 hour. Top with almonds; dust with confectioners' sugar, if desired.
Equipment:
9-inch springform pan, parchment paper
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)315Calories17gFat37gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
