Olive Oil, Saffron, and Cardamom Tea Cake

From Alice Medrich, Best of the Best Vol. 11

  • pinch saffron
  • 1/2 c milk
Sprinkle saffron over milk and let stand 15 minutes
  • 1 c granulated sugar
  • 1/2 c extra-virgin olive oil
  • 1 t vanilla extract
  • 3/4 t ground cardamom
  • 1/8 t salt
Beat util well blended. Add
  • 2 eggs + 2 egg yolks
Beat until pale yellow.
  • 1 1/2 c all-purpose flour
  • 1 t baking powder
Alternate milk and dry ingredients until just mixed.

8" cake pan, buttered and dusted with flour. Pour batter in and bake for 50 min at 350 F (until top is golden and tester comes out clean). Let rest 15 minutes, remove from pan. Dust with confectioners' sugar. Keeps well, if you can keep from eating it!


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