Saffron Cake with Raisins

Do you have a sweet tooth or do you prefer tart and savoury flavours? With this recipe, your taste buds no longer have to choose between one and the other, because exotic MIASA saffron adds a taste of Arabian Nights to a traditional ring-shaped German cake. Sweet raisins and the fruity aroma of oranges blend with delicately bitter saffron to lend the cake a new, surprising note. Whether with your afternoon tea or as a special treat between meals: Adding saffron to this cake is a way of creating great taste with very little effort.

Ingredients

1/2	g	saffron threads
2		eggs
200	g	sugar
200	g	butter
1		organic orange
150	ml	milk
70	g	raisins
250	g	wheat flour
1	Pinch	salt
		Breadcrumbs	to dust the pan

Preperation

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.

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