- 1/2 tsp saffron threads
- 2 eggs
- 200 g sugar
- 200 g butter
- 1 organic orange
- 150 ml milk
- 70 g raisins
- 250 g wheat flour
- 2 tsp baking powder
- Pinch salt
- breadcrumbs (for the cake tin)
Preheat the oven to 175° C (upper / lower heat).
Soak the saffron threads in 2 tbsp. of hot water. Melt the butter in a small sauce pan. Wash the orange under hot water, dry and grate the rind.
Whisk eggs and sugar with a hand mixer until fluffy. Stir in the melted butter, the saffron including its stock, the zest and the milk bit by bit.
Mix the raisins, flour, baking powder and salt and stir into the dough bit by bit.
Grease a ring formed cake tin (1.5l) with butter and cover with breadcrumbs. Shake off any excess bread crumbs.
Pour the dough into the tin and put into the oven on the lower shelf for about 45 minutes.
After baking, leave the cake to cool in the tin for a few minutes, and then turn out onto a cooling rack and leave to cool completely.
Sprinkle with icing sugar just before serving.