Entertaining with Chef Eddie

Saffron Ring Cake

At Clabber Girl we have been very busy with our new Culinary Division. It’s where we are teaching hands on cooking classes that are themed or seasonal.

One of the classes that we just had was a Tuscan Style dinner and while doing the research for the class I discovered a recipe for a great holiday cake. It is called in Italian Ciambellone allo Zafferano or a Saffron Ring Cake. This cake is made in a ring or bunt pan and has a rich orange flavor with a pronounced saffron color and aroma. In the class we served the cake drizzled with chocolate ganache and a scoop of vanilla ice cream. I am including both the original and the recipe that I adapted to use our Clabber Girl Baking Mix. When we made it with the Baking Mix it made a lighter and taller cake with the same flavor.

This is a cake that could be made a head of time and frozen and would be a compliment to a New Years dinner or party. It would also be excellent for a Sunday brunch. As always have fun.

Ciambellone allo Zafferano (printable recipe)
Saffron Ring Cake
12 ounces Ricotta Cheese
3 cups Clabber Girl Baking Mix
1 1/4 cups sugar
3 eggs
1 orange zested
1 lemon zested
1 pinch saffron dissolved in the warm juice of the orange
More sugar for dusting

Squeeze the orange, warm the juice slightly and steep the saffron in it. Mash the ricotta until creamy. Add the sugar, zests, eggs, and half of the orange juice, mix well. Fold in the flour and the baking powder.

Pour into a dusted ring, brush the surface of the cake with the remaining orange juice and dust with sugar. Bake at 375 degrees F. until the sides start to pull away from the sides about 40 minutes or until a toothpick is inserted and comes out clean.

Clabber Girl Baking Mix: Replace the flour and the Clabber Girl Baking Powder with 3 cups of the Clabber Girl Baking Mix (print baking mix version)

 

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