With spring in the air (although feels more like winter!), it’s all about flowers at this time of year. Valentine’s Day has been and gone, but that doesn’t mean you can’t still enjoy beautiful blooms. But have you ever considered getting your flower fix from your coffee? Panamanian, Ethiopian and Tanzanian beans tend to feature light and delicate floral notes within their complex flavour profiles, and you can bring these flavours and aromas to the surface by pairing your favourite brew with a similarly floral treat. This cake is light, fragrant and uniquely flavoured – and, when baked in an impressive Bundt tin, could even outshine a bouquet.
Recipe and photography by Safia Shakarchi.
Ingredients
For the cake
1tbsp whole milk, warmed
A few strands of saffron
180ml olive oil
280g thick Greek yoghurt
2 eggs
280g caster sugar
1tbsp rosewater
300g flour
2tsp baking powder
For the icing
1 egg white
150g icing sugar, sifted
A squeeze of lemon juice
Preheat the oven to 160°C/gas mark 3. Grease a 24cm non-stick Bundt tin with plenty of melted butter or oil, then dust with a thin layer of flour.
Take care with this stage to ensure your cake doesn’t stick during baking. Steep the strands of saffron in the warmed milk and set aside for a few minutes to release the flavour.
In a large bowl, gently whisk the oil, yoghurt, eggs, sugar, rosewater and saffron milk until pale and well combined. In a separate bowl, sift together the flour and baking powder. Gently fold the dry ingredients into the wet ingredients to create a smooth batter. The mixture may start lumpy, but should become smooth as you stir.
Pour the mixture into the Bundt tin and bake for approximately 40 minutes, or until a skewer inserted into the cake comes out clean. Allow to stand in the tin for 5-10 minutes before turning out on to a wire rack to cool completely.
While the cake is cooling, prepare the icing. Gently beat the egg white in a bowl and pour half into another small bowl, reserving in case it’s needed later. Mix the icing sugar with half the egg white, adding rosewater and lemon juice to loosen it slightly. If the icing is still too thick, gradually add the remaining egg white until it reaches the desired consistency.
Once the cake has cooled, drizzle the icing over the top with a spoon or piping bag. Finish off with a dusting of icing sugar, then enjoy a slice with a good cup of coffee.
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