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10 Serves
68 Mins
Preheat your oven to 175°C and grease a bundt pan thoroughly.
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AmericanVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
90 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
132 mg / 1,250 mgPotassium
38 mg / 4,700 mgSodium
102 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
30 g / 50 gSaturated Fat
14 g / 20 gCholesterol
142 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
In a small bowl, steep the saffron threads in a tablespoon of warm water or milk to release their color and aroma.
Using a stand mixer, cream the butter and sugar together until the mixture is light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract and the prepared saffron liquid.
In a separate bowl, whisk together the flour and baking powder.
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Pour the batter into the prepared bundt pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
8
g37
g18
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