Saffron Cake

Delicious, expensive saffron. Just a little bit goes a long way, as in this cake.

Ingredients:

1 package saffron (0.4 g)

½ cup milk (using rice or soya milk is fine fine)

50 g vegetable oil plus extra for the tin

1 tsp vanilla

2 cups flour

2 tsp baking powder

1 tsp salt

3 eggs

¾ cup sugar

Instructions:

1. Crush the saffron with a mortar and pestle.

2. Warm it up with the milk. Add the vegetable oil and vanilla.

3. Mix the flour, baking powder, and salt together.

4. Whisk the eggs with the sugar until light and fluffy.

5. Carefully fold the saffron milk, the flour, and the eggs together until all mixed, but without losing the eggs’ fluffiness.

6. Oil the cake tin and put the cake mixture in.

7. Bake at 180 C for about 20-30 minutes.