Recipe: Saffron bundt

INGREDIENTS

300 g white spelt flour (type 630)

50 g cornstarch

140 g sugar

1 1/2 tsp baking powder

1 pinch salt

1 tsp ground vanilla

2 tsp lemon zest

100 g rapeseed oil (neutral flavour suitable for baking)

250 ml orange juice

30 ml lemon juice

1 pinch saffron

Topping

4 tbsp slivered almonds

110 g icing sugar

20 g lemon juice

Allergens are marked in bold

Preheat the oven to 160°C (CircoTherm®) or 180°C (top/bottom heat). Grease a bundt cake tin (1 litre capacity) and dust with flour.

Briefly mix the rapeseed oil, orange juice, lemon juice and saffron in the blender. Whisk all dry ingredients until well mixed. Add the orange and saffron mixture, whisk rapidly and pour into the cake tin. Bake in preheated oven for 45 minutes.

The cake is ready when a wooden skewer comes out clean.

After approx. 15 minutes, carefully remove cake from cake tin and allow to cool on a wire rack. Roast the slivered almonds in a pan until golden brown. Mix the icing sugar with the lemon juice, pour over cake and sprinkle with the toasted almond slivers.