Saffron Bundt cake
easy
90 mins
90 mins
Ingredients
- 500 g Flour
- 1/4 l Milk
- 1 cube (42 g) Yeast
- 75 g Sugar
- 4 Egg yolk (size M)
- 2 Protein (size M)
- 1 Capsule Saffron
- 1/2 TEASPOON Salt
- 75 g Butter
- 50 g Raisins
- 20 g Candied orange peel
- 75 g Icing sugar
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp candied orange slices and raisins
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Mix 125 g flour, lukewarm milk and yeast well, cover and leave to rise in a warm place for about 30 minutes. Beat sugar, egg yolk, egg white and saffron until frothy. Add egg mixture to the pre-dough and mix. Add remaining flour and salt. Knead everything for about 10 minutes. Melt butter and knead lukewarm with raisins and candied orange peel into the dough. Grease a baba or pudding mould with chimney grease and sprinkle with breadcrumbs.
- 2
Pour the dough into the mould and let it rise a little more. Bake in the preheated oven (electric: 175°C/ gas: level 2) for 50-60 minutes. Take out the cake and let it cool down. Stir icing sugar and lemon juice until smooth. Cover the cake with the icing sugar and lemon juice and let it set. Decorate with candied orange slices and raisins
Nutrition Facts
180 kcal
29 g
5 g
4 g
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