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Saffron-soaked Olive Oil Snacking Cake

By Francesca Hodges from @fearthefeastRecipe 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





  • 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.




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