Saffron ring cake

Name: Saffron ring cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 100 ml Milk; 0,75 ground saffron; 250 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 250 g Sugar; 4 Eggs (size M); 250 g Flour; 1/2 package Baking Powder; 7-10 Tbsp Fat and flour

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

100 ml Milk
0,75 ground saffron
250 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
250 g Sugar
4 Eggs (size M)
250 g Flour
1/2 package Baking Powder
7-10 Tbsp Fat and flour

Directions

1
Warm the milk, stir in the saffron and let it cool down. Grease a ring cake tin (approx. 2 litres capacity) and sprinkle with flour. Beat the fat, salt, vanillin sugar and sugar with the whisk of the hand mixer until creamy. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the saffron milk
2
Pour the dough into the prepared form and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Remove from the oven, let it rest on a cake rack for approx. 10 minutes, turn out of the tin and let it cool down
3
Fig. 02-04: Dust with icing sugar