Orange Saffron Cake

This gluten-free orange saffron cake was created by Aran Goyoaga, of Cannelle & Vanille. I made it as instructed, though I only needed 1 orange, and it should be noted that you can make a lactose-free dairy version instead of strictly vegan as is written. This is a time when I have to say that my gut feeling was right – do NOT attempt to halve this cake lengthwise! It is very crumbly, and you are better off leaving it in one piece and topping it with some of the cream. That’s what I’ll write in the instructions below.

For the cake
1 cup/140g brown rice flour
1 cup/100g almond flour
¾ tsp fine sea salt
1 Tbsp. baking powder
½ tsp baking soda
3 Tbsp./18g ground flaxseed + 6 Tbsp./60g hot water (allow to sit for 10 mins)
½ cup/110g warm oat milk
⅛ tsp. saffron threads
¾ cup/150g blond sugar
2 Tbsp. finely grated orange zest (zest from 2 oranges), plus more for garnishing
3 Tbsp. freshly squeezed orange juice
1 Tbsp. orange-flower water (optional, but I highly recommend it)
½ cup/110g extra virgin olive oil
¼ cup/35g sliced almonds
powdered sugar for dusting

For the cream
⅓ cup/60g vegan butter (softened to room temperature)
1 tub (200g) vegan cream cheese, such as Violife (out of the fridge for an hour)
⅓ cup/40g icing sugar, sifted
2 tsp. vanilla extract or 1 vanilla bean (halved lengthways and seeds scraped out)

Preheat your oven to 350 °F. Generously oil the inside of an 8-inch cake pan (I used a springform pan) and line the bottom with baking paper.

In a small bowl, combine the brown rice flour, almond flour, baking powder, salt and baking soda. Set aside.

In a large bowl, put the flaxseed with water and allow to sit for 10 minutes.

Combine the milk and saffron in a small pan and warm over low heat for 2 minutes. Do not boil. Remove from heat and steep for 5 minutes, then add to the flaxseed mixture.

In a small bowl, combine the sugar and orange zest. Rub the mixture between your fingers so the zest releases its natural oils and becomes fragrant. Whisk into the flaxseed mixture along with the orange juice, orange-flower water (if using), and olive oil; whisk until smooth. Add the dry ingredients to the mixture and whisk until well incorporated.

Pour into the prepared pan and sprinkle the sliced almonds over the batter.

Bake for 40 – 45 minutes until golden brown and a toothpick inserted in the middle of the cake comes out clean. Let the cake cool completely in the pan; 3 – 4 hours is ideal.

Meanwhile, to make the cream, beat the butter with a hand mixer until soft. Add the cream cheese and beat again until well mixed (don’t overmix.) Sift icing sugar over the mixture and add the vanilla extract – beat again. Cover and refrigerate until ready to use – 2 hours is ideal.

Spread the cream over the cake. Sprinkle with orange zest and dust the cake with powdered sugar.