Sarawakian Saffron Cake

Ingredients

The original Iranian Saffron Cake is adapted to Sarawakian cuisine by incorporating local ingredients and flavors. While the Iranian version focuses on the prominent use of saffron, the Sarawakian adaptation adds a touch of local sweetness and richness, creating a unique fusion of flavors that reflects the culinary diversity of Sarawak. We alse have the original recipe for Saffron Cake, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 4 large eggs 4 large eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 3g
• Carbohydrates (total, sugars): 44g, 26g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, whisk together the sugar, vegetable oil, coconut milk, eggs, saffron water, and vanilla extract until well combined.
3. 3.
   In a separate bowl, combine the flour, baking powder, and salt.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
5. 5.
   Pour the batter into the greased cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. 6.
   Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. 7.
   Once cooled, slice and serve the Sarawakian Saffron Cake.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in warm water for at least 30 minutes before using in the recipe.

Tips & Tricks

• For an extra burst of flavor, you can add a handful of chopped toasted almonds or cashews to the cake batter.
• Serve the Sarawakian Saffron Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
• If you prefer a stronger saffron flavor, you can increase the amount of saffron threads used in the recipe.

Serving advice

Serve the Sarawakian Saffron Cake as a dessert after a traditional Sarawakian meal. It pairs well with a cup of hot tea or coffee.

Presentation advice

Dust the top of the Sarawakian Saffron Cake with a sprinkle of powdered sugar for an elegant and visually appealing presentation. You can also garnish it with a few strands of saffron for an extra touch of sophistication.