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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