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Saffron and Cardamom Olive Oil Pound Cake: moist, long lasting, and perfect with a cup of tea or coffee!

Saffron and Cardamom Olive Oil Pound Cake

Closely adapted from Alice Medrich
Course Breafkast/Teatime, Dessert
Cuisine American, Mediterranean, Middle Eastern
Keyword cakes, olive oil butter

Ingredients

  • 3 cups (378 g) AP flour
  • 2 t baking powder
  • ¾ t ground cardamom
  • ¼ t fine sea salt
  • 1 cup fruity extra virgin olive oil
  • 2 cups sugar
  • 1 t vanilla
  • 5 cold large eggs
  • 1 cup whole milk (I used 2 T cream plus remainder 1%)
  • ¼ t saffron threads

Instructions

  1. Crush the saffron threads into the milk. Using a fork or spoon, whisk them into the milk and set aside for at least 10 minutes.
  2. Preheat the oven to 350 F.
  3. This recipe will fit a 9-10 inch bundt pan, 2 8 X 4 loaf pans or 1 8X4 loaf pan and 3 mini loaf pans. Whichever you choose, either line with parchment paper or grease and flour. Set aside.
  4. Whisk together the flour and baking powder. Set aside.
  5. Using an electric mixer, beat the cardamom, salt, oil and sugar until completely incorporated. Add the eggs one at a time, beating well after each addition. Once they are all incorporated, add the vanilla and beat on medium high speed until the mixture is thick and pale, about 3-5 minutes.
  6. With the mixer on low speed, add the flour mixture in 3 additions and the milk in 2 additions, alternating, and beginning and ending with the flour mixture. Do not overmix.
  7. Scrape the batter into the prepared pan(s). Bake for around 30 minutes for mini loaf pans and around an hour for the larger pans. The cake will be well risen, golden, pulling away from the sides of the pan, and when a cake tester is inserted it should come out clean or without only a few crumbs attached.
  8. Let the cake(s) cool in the pan(s) for 10-15 minutes, then turn out onto a cooling rack. For loaves, flip them around right-side-up. Cool completely before slicing.