An elegant, citrus-forward olive oil cake gently threaded with saffron. The saffron’s warm floral notes pair with bright orange zest for a refined, simple cake that keeps well and needs no heavy frosting.
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 2/3 cup (150 ml) extra-virgin olive oil
- 1/2 cup (120 ml) whole milk, plus 2 tablespoons reserved for saffron
- Zest of 2 oranges (about 2 tablespoons) and 2 tablespoons fresh orange juice
- A pinch of saffron (about 10–12 threads)
- Optional: powdered sugar and 1/4 cup chopped pistachios for finishing
Saffron preparation
Place the saffron threads in 2 tablespoons warm (not boiling) milk and let sit until the liquid has a deep golden-red color and a fragrant aroma—this can take 5–15 minutes. (Cold blooming is also acceptable; look for the same rich color and scent.) For more on technique, see this guide on how to bloom saffron perfectly. If you use MARAL Everyday saffron, add the saffron infusion with the milk for a balanced, aromatic lift: MARAL Everyday saffron.
Method
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round pan or line a loaf pan; tap out excess flour.
- Whisk together flour, baking powder, and salt in a bowl; set aside.
- In a separate bowl, whisk the eggs and sugar until the mixture is pale and slightly thickened—about 1–2 minutes by hand. The mixture need not double but should be smoother and lighter in color.
- While whisking, slowly stream in the olive oil so the eggs and sugar emulsify into a glossy batter. Stir in the orange zest and juice.
- Stir the saffron-infused milk into the reserved 1/2 cup of milk. Alternately fold the dry ingredients and the milk mixture into the egg batter in two or three additions, mixing just until incorporated. The batter will be pourable and smooth—not as thick as a butter cake.
- Pour the batter into the prepared pan and gently tap to level. Bake 30–35 minutes for an 8" round (or 40–50 minutes for a loaf), until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs attached.
- Cool the cake in the pan for 10–15 minutes, then invert onto a rack to finish cooling. Serve slightly warm or at room temperature.
Chef notes
- Mixing cues: The whisked egg-and-sugar stage should be smooth and a bit thickened; once oil is added the batter will become silky. Fold dry ingredients gently to avoid a dense crumb.
- Bake doneness: Look for a golden top that springs back lightly. A clean toothpick isn’t necessary—moist crumbs are fine; raw wet batter is not.
- Cooling: Letting the cake rest briefly in the pan helps it release cleanly; full flavor and texture develop as it cools to room temperature.
Serving suggestions
Dress the cake simply: dust with powdered sugar, scatter chopped pistachios, or serve slices with plain Greek yogurt sweetened with a teaspoon of honey and a pinch of orange zest. The yogurt’s tang and the pistachio’s crunch complement saffron’s floral warmth.