It is a simple cake to make, lightened by the whites of eggs beaten into snow mixed into the batter and, above all, magnified by the saffron integrated into the batter and the syrup. The almonds add softness and deliciousness.
By preparing the saffron in advance, you will get more роwеrful flavours and aromas. This is absolutely essential for the syrup, which has a very short cooking time.
I really like this cake. Whether it's a sophisticated snack, dessert, brunch or even the F'tour table, it's at home anywhere.
This cake can also be made with реаrѕ, or an apple-pear mixture. In this case, choose firm pears, without too much juice. Nashis are perfect.
I found the basic recipe in a book by Marie Leteuré, "Douceurs d'Antan" (Sweets of Yesteryear), I modified it slightly, in particular I added saffron to the cake batter.
Apple cake with saffron syrup
For the cake
- 0.3 gr Saffron
- 120 gr Flour
- 200 gr Butter
- 4 Egg
- 120 gr Powdered sugar
- 100 gr Almonds in powder
- 2 Apples
- 1 pinch Brewer's yeast
For the syrup
- 0,3 gr Saffron
- 100 gr Powdered sugar
- 10 cl Water
- At least one hour beforehand, prepare your saffron by diluting it in two small espresso cups of cold water.
- Pre-heat the oven to 200°.
- Butter a baking tin, put it in the fridge for a quarter of an hour, then flour it (it's much
easier |/poison], and you use less flour).
- Wash and peel the apples, reserving the peels and pips, and cut them into small cubes.
- Gently melt the remaining butter.
- Break the eggs by separating the yolks from the whites.
- Whisk together the yolks and 120 grams of sugar until the mixture turns white.
- Add the contents of one of the two cups of saffron, strained, to the melted butter. Put the pistils back into the second cup.
- In a bowl, mix the flour, yeast, saffron butter, apple slices and crushed almonds, stirring with a wooden spoon until the mixture is smooth.
- Beat the egg whites until stiff and fold them gently into the mixture, little by little.
- Remove the pan from the fridge and shake off the excess flour.
- Pour in the batter, bake for 10 minutes then lower the temperature to 160° (gas mark 5 – 6) and bake for about 30 minutes.
- Meanwhile, prepare the syrup by boiling the water, the remaining sugar, the contents of the second cup of saffron, and the reserved seeds and peels for 10 minutes.
- Leave to brew for 10 minutes.
- Strain to remove peels and pips.
- Turn the cake out onto a rack, let it cool, put it on a plate, cover it with the syrup and serve.