Saffron Cake with Blood Orange Glaze

Allison Johnston | 14 March, 2019

            Saffron & Blood Orange Cake

Makes 6 small cakes or 1 9 x 13" pan cake 



Juice from 2 blood oranges, strained

1/2 cup icing sugar 


Pinch of Iranian Saffron

1 1/8 cups coconut milk (not full fat)

1/2 cup coconut oil + more to grease pan

2 eggs

1/2 cup plain yogurt

1 tsp Orange Blossom Water or Rose Water (optional) 

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup fine shredded coconut, unsweetened 

2 cups semolina flour 



Preheat oven to 350 degrees C. 

Warm coconut milk (do not boil) and steep a pinch of saffron threads for 5-10 mins and allow the milk to cool. Leave the saffron threads in the milk. 

Grease the pan with generous and even amount of coconut oil. 

In a large size mixing bowl, combine room temperature coconut oil with sugar and eggs and whisk well. Fold in the plain yogurt and floral water. Slowly whisk in the saffron milk. 

In a medium mixing bowl combine flour, coconut, baking powder and salt. 

Fold dry ingredients into wet and stir until well combined. 

Spoon the cake batter into your mould, or pan and bake for 45 mins.

Be sure to check halfway, the cake is done when the edges are golden and a fork comes out clean. 

While the cake is baking, juice 2 blood oranges, strain juice and combine with icing sugar, add more or less icing sure to adjust the thickness.