for this time I will share the information that I can also from facebook. The information is about how to create "Turmeric Saffron Cake". Want to know how to make it now? refer to the following article this recipe
( Saffron Turmeric Cake with Meyer Lemon Sorbet, Argan Oil Whipped Cream, Almond Brittle, and Thyme ) Recipe
The saffron turmeric cake was an adaptation of a chocolate cake recipe.
Ingredients:
1 stick (1/2 C) unsalted butter, in 1 inch cubes
1/2 C warm water
2 tbsp turmeric
1 small pinch saffron
1 C sugar
1.7 oz all-purpose flour
0.7 oz whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1 egg
1/4 c sour cream
Directions:
Preheat the oven to 350 F.
Prepare muffin tins with butter and flour, and set aside.
In a large saucepan, steep the saffron in the water. Whisk the flours, salt, and baking soda together, and set aside.
Add the butter and turmeric into the saffron water, then turn on the heat and simmer until the butter melts. Remove from heat.
Whisk in the sugar, but don’t panic if it doesn’t dissolve. Whisk in the flour mixture. Whisk in the egg and then the sour cream, until the color is even.
Fill the prepared muffin tins about 2/3 full.
Bake for 20 minutes. Don’t worry about it setting fully – it will finish setting as it cools.
Makes 10 muffin-sized cakes.
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The saffron turmeric cake was an adaptation of a chocolate cake recipe.
Ingredients:
1 stick (1/2 C) unsalted butter, in 1 inch cubes
1/2 C warm water
2 tbsp turmeric
1 small pinch saffron
1 C sugar
1.7 oz all-purpose flour
0.7 oz whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1 egg
1/4 c sour cream
Directions:
Preheat the oven to 350 F.
Prepare muffin tins with butter and flour, and set aside.
In a large saucepan, steep the saffron in the water. Whisk the flours, salt, and baking soda together, and set aside.
Add the butter and turmeric into the saffron water, then turn on the heat and simmer until the butter melts. Remove from heat.
Whisk in the sugar, but don’t panic if it doesn’t dissolve. Whisk in the flour mixture. Whisk in the egg and then the sour cream, until the color is even.
Fill the prepared muffin tins about 2/3 full.
Bake for 20 minutes. Don’t worry about it setting fully – it will finish setting as it cools.
Makes 10 muffin-sized cakes.
_______________
Meyer Lemon Sorbet
470 g meyer lemon juice
80 g glucose syrup
80 g agave nectar
80 g sugar
100 g water
1/2 tsp guar gum (or substitute pectin or a commercial sorbet stabilizer)
Blend together. Freeze in your ice cream churner as per usual.
Argan Oil Whipped Cream
Heavy cream
Sugar
Argan oil
Mix to taste and beat until whipped.
Almond Brittle
Sliced almonds
Water
Sugar
Cream of tartar
Toast sliced almonds in a dry pan on the stove until they start to brown and smell delicious. Set aside.
Heat the water, sugar, and a bit of tartar in a saucepan until it is lightly golden, a bit paler than you eventually want it to be. Stir in the toasted almonds, and spread on a silpat to cool and set.