This simple, elegant cake brings together several luxurious flavours – saffron and orange make a beautiful pair, and are balanced by the richness and slight bitterness of the dark chocolate filling. The finishing touch is a sprinkling of edible gold dust over the top – optional of course, but the perfect thing to set off the deep golden colour of the saffron sponge.
- Prep Time : 30 minutes
- Cook Time : 20 minutes
- Preheat the oven to 190°C (180°C). Start by steeping the saffron in the milk – this can just sit there while you mix the rest of the cake. Simply pour the milk into a small saucepan, add the saffron threads, and warm over a low heat, moving the pan every now and then to swirl the saffron through the milk. Keep an eye on it and make sure it doesn’t boil – with such a small volume of liquid, it won’t take much heat.
- While the saffron steeps, get on with the rest of the cake. Crack the three eggs into a mixing bowl, add the butter, and beat together. Add the caster sugar and the Sugar and Crumbs Orange Zest Icing Sugar, beat again, and then repeat with the self-raising flour and baking powder.
- By now the saffron should have turned the milk a lovely butter yellow. Pour into the cake mix, straining out the saffron threads (you can discard these) and beat to combine.
- Grease two sandwich cake tins and line the bottoms with greaseproof paper. Divide the cake mix evenly between the two, spreading it out a bit, and bake in the preheated oven for 20 minutes.
- When the time’s up, a tester inserted into the middle of each cake should come out clean. Allow them to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
- When the cakes are completely cold, you can make the filling. Break up the chocolate and place in a microwaveable bowl with the cream. Microwave in thirty second bursts, stirring each time, until you have a smooth, glossy mixture with no lumps. Leave it to cool until you have a nice thick spreading consistency. Then simply spread over the top of one cake and sandwich with the other one. Finish off with a grating of orange zest and a sprinkling of edible gold glitter.