Saffron & Orange Tea Cakes
Prep Time :
10 Minutes
Total Time :
30 Minutes
Servings : 12
Enjoy the delightful combination of saffron and orange in these tender tea cakes, garnished with chopped pistachios.
Ingredients
For the Tea Cakes
- 1.5 cups Betty Crocker™ Super Moist Orange Cake Mix
- 1 cup boiling water
- Pinch of saffron
- 2/3 cups semolina
- 2 eggs
- 1/3 cup vegetable oil
- Chopped pistachios, to garnish
For the Sugar Syrup
- 1 cup water
- Pinch of saffron
- 2 cups granulated sugar
- 1 tsp orange blossom
Preparation
- Grease a 12-hole muffin tin with oil and preheat the oven to 180°C.
- Pour boiling water over the saffron and let it cool completely.
- In a large bowl, whisk together the cake mix and semolina. Add the eggs, vegetable oil, and cooled saffron water, then whisk until completely incorporated.
- Divide the batter evenly among the muffin holes. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- While the cakes are baking, prepare the sugar syrup. Combine water, saffron, and sugar in a saucepan over medium-high heat. Bring to a rolling boil, then reduce the heat to simmer for 10 minutes, dissolving the sugar and slightly thickening the syrup. Remove from heat, whisk in the orange blossom, and let it thicken as it cools.
- Set a cooling rack over a baking tray. Remove the cakes from the oven and let them stand for 5 minutes.
- Remove the cakes from the tin and, using a slotted spoon or fork, dunk them into the cooled sugar syrup. Place them onto the cooling rack, allowing excess syrup to drip off.
- Serve the tea cakes topped with chopped pistachios.
