We love that this recipe uses only 1 cup of powdered sugar for 2 cakes. Look for saffron in the spice aisle. Warning: Saffron is an expensive spice but a nice addition to this recipe! Mom happened to have some in her spices because one of us kids did a recipe with it when we were in high-school. It was fun to get it out and use it again. Makes: 2(8-inch) cakes Prep: 20 min Bake: 25 min.
1/3 cup milk
1 (.o1-ounce) jar saffron threads (a generous 1/2 teaspoon)
Grated zest of 1 orange (about 2 teaspoons)
2 cups all-purpose flour*
1 teas. baking powder
1/2 teas. baking soda
1/8 teas. salt
1 cup butter
1 (8-ounce) can or 1 (7-ounce) tube almond paste (about 1 cup)**
1 cup powdered sugar, plus more for topping, if desired
5 large eggs
1 (8-ounce) container sour cream
Juice of 1 orange (about 1/3 cup, optional)
1. Preheat oven to 350 degrees. Lightly grease and flour 2 (8 inch) round cake pans. Heat milk in a small saucepan over medium heat. Add saffron and zest. Bring just to a simmer; remove from heat, and set aside.
2. Sift together flour, baking powder, and baking soda in a large bowl. Stir in salt.
3. Beat together butter and almond paste at medium speed about 3 minutes or until creamy. Gradually add powdered sugar, and beat until fluffy, scraping down sides. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture alternately with sour cream, beginning and ending with flour mixture and beating at medium speed just until blended after each addition. Add reserved milk mixture; beat just until blended. Do not overmix.
4. Pour batter into prepared pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center of cake comes out clean. Let cool in pans on wire rackes 5 minutes. Remove form pans, and serve warm, dusted with more powdered sugar or drizzled with orange juice combined with 2 to 3 tablespoons powdered sugar, if desired.
*Stir flour before measuring
**Do not use marzipan, which contains added sugar.
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