Baking a cake is, by my definition, a good thing. Always. And baking a bundt cake a little bit better. There is omething about an unmolded beautiful patterned cake. It works every time.
So let’s just say that those first sentences didn’t apply for my first try. A low-rised cake with a crumb that looked like it took two steps towards rising and then decided it was not worth it, is really not a nice thing to see. Oh, it unmolded like a charm by the way, which is probably an even bigger slap on my face since it’s usually the downfall of many bundt cakes.
So I went back to the trenches, pulled out my never fail recipe and whipped up the cake I should’ve made in the first place. So much for trying to innovate too much for this month’s Bundt a Month challenge.
Baker Street, two wonderful bakers and friends.
So aromatic and fresh and just plain wonderful. I completely omitted the vanilla and got exactly the cake I wanted.
About that cream. The saffron gives it a color that turns a beautiful yellow if your pinch is a bit on the large side like mine was. I might’ve overdone it, but I think the yellow color is gorgeous. The rosewater had been sitting forever in my pantry and this is my first time using it.
great-grand-mothers’ cologne from three hundred years ago. Too flowery. But if used in a tiny amount and mixed with the saffron cream, it
simply produces a new and very nice flavor. Absolutely new to me.
time, but you’ll find it hard to eat something that tastes a bit like soap.
- 2 ½ cups flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter
- 1 ¾ cup sugar
- 1 teaspoon ground fresh cardamom (about 20 pods)
- 3 eggs (room tº)
- 1 cup whole milk
- ¼ cup cream
- Saffron Rosewater Cream (½ recipe )
- ½ cup natural pistachios (toasted)
- Preheat oven to 350º. Spray a bundt pan with vegetable spray and coat with fine dry breadcrumbs. Set aside.
- Sift flour, baking powder and salt. Set aside
- In a large bowl, beat butter until creamy. Slowly add cardamom and sugar and beat 2 minutes.
- Add eggs one at a time, beating well after each addition, and then beat for 2 minutes.
- Beginning and ending with dry ingredients, add them in three parts alternating with milk and cream in two parts. Pour batter into prepared pan, spreading evenly.
- Bake about 40 minutes for a big cake. Wait 5 minutes and invert onto wire rack. Cool completely.
- When ready to serve, cover the top with the saffron rosewater cream and sprinkle with toasted natural pistachios.
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