By Francesca Hodges from @fearthefeast. Recipe adapted from the Abraço Olive Oil Cake on Food52.

Makes one 6” round cake, double the recipe for a loaf cake or one 9” round cake.

This scrumptious snacking cake offers a warm, delicate crumb, perfumed with Moonflowers Saffron by way of a sugar soak.

Olive oil cake:

• ¾ cup unbleached white flour
• 1/2 cup sugar
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon kosher salt
• 1 egg
• 6 tablespoons of milk [1.5/4 cups]
• ¼ cup mild olive oil

Saffron sugar syrup:

• 1 pinch of Moonflowers Saffron
• 3 tablespoons boiling water
• 2 tablespoons of sugar

Frosting & decoration:

• 1/2 cup italian meringue buttercream [if making a full batch, buttercream may be frozen or refrigerated for future bakes]
• Pomegranate, mint, and/or pistachios for decorating

Instructions:

• In a large bowl, combine all dry ingredients and whisk
• In a measuring cup or smaller bowl, combine wet ingredients and whisk
• Whisk wet ingredients into dry, and pour into a 6 inch cake tin that has been prepared with oil / butter and parchment paper.
• Bake for 35-45 minutes in a 350 degree oven, or until the top is golden brown and a knife or toothpick comes out clean.
• Cool for about 20 minutes on a wire rack, until slightly warm to the touch.
• In a small bowl, mix boiling water with sugar and saffron.
• Using a toothpick, poke the top of the cake with holes that reach half-way past the surface. Brush the saffron sugar syrup over the top of the cake and let cool completely.
• Pour the remaining saffron sugar syrup through a sieve and set aside.
• Prepare a frosting — whipped cream, Italian meringue buttercream, or American buttercream — and pour in the remaining saffron sugar syrup into the buttercream, stirring to combine.
• Frost the cake, and top with your favorite fruit, herb, or chopped nut.