Pine nut, lime zest, and saffron cake
Description
Delicious baked goods for the whole family. Lime has a strong aroma highly valued in baking. Do not substitute lime with lemon—try making it exactly as per the recipe.
Instructions
- 1
Step 1
Beat the butter with sugar until pale and fluffy.
- 2
Step 2
Add the eggs one at a time, beating each one thoroughly.
- 3
Step 3
Add sour cream and kefir, grate the zest from a small lime. For color, add a pinch of dried safflower crushed between your fingers to the batter. Don't know what that is? It's what they'll usually sell you at the market as saffron. It's used as an inexpensive substitute for saffron. It won't give the same aroma, but the cake will have a very sunny color. Whisk the mixture briefly.
- 4
Step 4
Sift the flour with salt, baking soda, and baking powder. Yes, exactly like that—it's not a mistake or typo. This cake uses both. I used baking powder with saffron to enrich the cake not only in color but also in aroma.
- 5
Step 5
Mix the light dough at low speed of the mixer. Use a spatula to incorporate pine nuts. It is better to first toast them in a dry pan until the aroma intensifies.
- 6
Step 6
Transfer the dough into the prepared pan, preferably a classic one with a hole in the center, so the cake will bake evenly. Bake in a preheated oven at 200°C (390°F) until the cake rises well. Then reduce the temperature to 180°C (350°F) and continue baking until done. A toothpick inserted into the dough near the center should come out dry, possibly with a few moist crumbs, but not with any wet batter.
- 7
Step 7
Let the cake cool slightly in the pan, then carefully transfer it to a wire rack. Cool completely.
- 8
Step 8
Rub the powdered sugar with lime juice until smooth. I added a little tarragon syrup for color. Let it sit for about five minutes. Pour the resulting glaze over the cake, placing a dish under the rack to catch the excess. Quickly gather the dripping glaze and spread it back over the cake. Decorate the cake with sprinkles, lime zest, and serve with tea. On the second day, the cake will taste even better—if it lasts that long.