Fragrant Saffron & Cardamom Cake: A Beautifully Spiced Bake
If you’re anything like me, you love a cake that’s not just tasty but a little bit special too. This Fragrant Saffron and Cardamom Cake ticks all the boxes—it’s moist, lightly spiced, and has the most gorgeous golden hue thanks to a touch of saffron. It’s the sort of cake that feels elegant without being fussy, perfect for a spring picnic or simply with a cuppa on a quiet afternoon.
Why You’ll Love This Saffron & Cardamom Cake
There’s something magical about the combination of saffron and cardamom. The saffron brings warmth and colour, while the cardamom adds a subtle sweetness and floral note. And thanks to the yoghurt, olive oil, and a splash of orange juice, this cake stays beautifully moist. Topped with a thin layer of marmalade and a sprinkle of edible flowers, it’s a real showstopper—yet so easy to make.
Fragrant Saffron and Cardamom Cake
Ingredients
- 2 large eggs room temperature
- 155 g caster sugar
- 190 g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- a good pinch fine sea salt
- 1 tsp freshly ground cardamom optional
- 65 g extra virgin olive oil
- 60 g full-fat milk
- 50 g freshly squeezed orange juice
- 120 g full-fat Greek yogurt or sour cream
- Zest of an orange
- 1 tsp vanilla bean paste
- ¼ tsp saffron threads + ¼ tsp caster sugar
To decorate
- 1 Tbls Seville orange marmalade
- Granulated sugar
- Edible flowers petals
Instructions
- Preheat the oven to 160°C fan. Grease and line an 8inch round cake tin with baking parchment.
- Place the saffron in a pestle and mortar with the sugar and grind to a powder, then transfer to a bowl. Warm the milk, add the saffron mixture, then set aside to infuse.
- In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, and ground cardamom.
- In a large bowl, whisk together the olive oil, sugar, eggs, vanilla extract, orange juice, and orange zest. Stir in the saffron-infused milk and yoghurt, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
- Pour the batter into the prepared tin.
- Bake for 30–35 minutes, or until a cocktail stick inserted into the centre comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Gently heat the marmalade in a small saucepan until melted. Brush the surface of the cake with the warm marmalade, then sprinkle with granulated sugar. Decorate with edible flowers—I used dandelions, daisies, and pansy petals. Serve with Greek yogurt or crème fraîche.
A Few Little Tips
- Freshly ground cardamom really makes a difference here, but you can skip it if you’re not a fan.
- If you don’t have edible flowers, a dusting of icing sugar looks just as lovely.
- This cake pairs beautifully with a dollop of Greek yoghurt or a spoonful of crème fraîche on the side.
Final Thoughts
I love how this saffron and cardamom cake brings a touch of sunshine to the table—it’s straightforward to make, yet full of flavour and character. Whether you’re baking for a get-together or simply fancy a treat, it’s sure to be a hit.
I’d love to hear how it turned out! Let me know in the comments below, or share a photo on Instagram and tag @nordickitchenstories.
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