This recipe calls for ground saffron, which is different from saffron strands (threads). If using saffron strands, make sure to grind them first with a mortar and pestle before measuring. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) This cake keeps well in an airtight container in the refrigerator for up to 5 days.
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