French saffron cake
The origins of pound cake can be found in early 18th c. Brittany, the corner of France where, it seems, butter flows instead of water. The basic translation indicates that the cake is simply in quarters – one part butter, one part flour, one part eggs, and one part sugar. That’s it. In order not to make a mistake, always start with eggs, which are weighed, and use exactly the same amount for the rest of the ingredients.
Everything else added today is just an addition to the original version. Baking powder is added for lightness. Vanilla or/and lemon peel - for a more pronounced taste. Some replace part of the butter with vegetable oil, but Americans replace part of the butter with sour cream (like me) because, before that, the only way to make the cake lighter was to beat eggs with sugar until light and airy.
To get the special, excellent taste of French pastry, nut butters or fruit or berries glazed in syrup (from Provence) or candied in their own juice (which is often syrupy sweet) are added to the batter. No one in France replaces the butter with anything BUT instead they use beurre noisette. For a denser, yet super airy texture, the eggs are beaten in a bath of hot water. And when the cake has cooled, it's bathed in the flavored sugar syrup, making each slice something uniquely special. The British don't add syrup but glaze it with lemon juice and icing sugar. I like syrup.
120 g sweet cream
20 saffron sprigs
vanilla seeds
225 g wheat flour
1.5 tsp baking powder
pinch of salt
20 ml VSOP cognac (you can skip this)
135 g butter, room temperature
200 g light brown sugar
zest of 1/2 large orange, finely grated
225 g eggs (about 4 large), room temp
70 g candied orange peel, small pieces + 10 g flour
syrup:
130 ml water
20 ml cognac
75 g light brown sugar
pinch of sea salt
Saffron, if you wish
1/3 orange zestā
Place cream, saffron and vanilla in a saucepan and warm (do not heat too hot). Leave to infuse for 30 minutes or even longer. When cooled, add cognac. Mix flour with baking powder and salt.
Afterward, heat the oven to 180°. Line a pan (about 20/23x12 cm) with baking paper.
Place butter, sugar, and orange zest in a bowl. Beat with a whisk by hand or in a stand mixer for about 5 minutes until creamy. Meanwhile, in a bowl, mix the eggs with a fork to make a smooth mixture. When the butter is ready, slowly add about 1/5 of the eggs and beat until smooth. Only when that is fully incorporated, add the next bit of eggs. If the mixture starts to split and get grainy, add a tablespoon of flour and whip it in. Only when the mass is smooth, add the next bit of eggs, and so on. The warmer the eggs, the less likely the mixture will split.
When everything is incorporated well, turn off the mixer, add flour and cream mixture, and mix. Pour into the pan, put in the oven one rack below the middle, and bake for about 45-55 minutes until ready, which can be checked by inserting a toothpick in the center. If it comes out clean, it's done. Cool for 5 minutes in the pan, then lift out slowly with the baking paper and place on a cooling rack. Pour with a tablespoon or brush over with a brush the syrup, coating the sides too. Serve warm or cold.
When the cake is baking, make the syrup. In a pot, add all the ingredients and boil on medium heat letting the sugar melt. Then raise the heat to almost highest and boil until the syrup reduces by 1/3. Remove and let it cool.
