Cake with saffron and chocolate chips, delicious and irresistible.
And then it’s so soft and good with its particular but very lovable taste.
I don’t remember how I came up with the idea to make this cake, but I just know I was really curious to combine saffron with a sweet recipe.
Before the real heat arrives, I decided to make this cake and also send it to my son who is away for university in L’Aquila and its softness won him over.
Below, I leave you with more ideas for breakfast cakes.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 9-inch pan
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/3 cup sunflower oil
- 1/3 cup milk
- 2/3 cup sugar
- 3 eggs
- 4 tsp baking powder
- 1 pinch fine salt
- 1 packet saffron
Tools
- 1 Blender
- 1 Bowl
- 1 Cup
- 1 Teaspoon
Steps
To make the Saffron Cake with Chocolate Chips, first dissolve the saffron in the milk that is slightly warmed or at room temperature.
In a bowl, beat the sugar with the eggs using an electric mixer for two minutes until you obtain a rather light mixture.
Add the sunflower oil and the saffron milk, and continue to mix.
Now add the flour, a pinch of fine salt, cornstarch, and baking powder.
Continue to mix with the electric mixer until you obtain a homogeneous mixture.
Gather all ingredients well with a spatula and pour the mixture into a slightly greased and floured springform pan.
Add chocolate chips on top and bake in a preheated ventilated oven at 350°F for 35 minutes.
Do the toothpick test to check the cake’s doneness.
Let cool before removing the cake from the pan.
It stays soft for up to 4 days if kept in a closed cake box.
