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5 from 3 votes

Peter Cushing Yellow Saffron Cake with Amarena Cherries

Inspired by the very English Peter Cushing of Star Wars (1977), my Yellow Saffron Cake is studded with Amarena Cherries and perfect for tea time!
Prep Time15 mins
Cook Time32 mins
Total Time47 mins
Servings: 2 cake loaves
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Ingredients

For the wet ingredients:

  • cup canola oil
  • 2 tsp vanilla
  • 1 cup sugar
  • 2 eggs
  • ¼ tsp saffron threads
  • ½ cup almond milk, or milk of choice

For the amarena cherries:

  • ½ cup amarena cherries, chopped
  • 1 Tbsp flour

For the dry ingredients:

  • 1 ½ cups flour
  • ½ cup almond flour
  • ½ tsp salt
  • ¼ baking soda
  • 1 tsp baking powder

Instructions

Infuse the milk with saffron

  • First, on a cutting board with clean hands, break up the saffron threads. Just tear them apart with your fingers until all the threads become small pieces.
  • Now, place the milk in a microwave-safe bowl, and microwave until the milk is warm, about one minute.
  • Add the torn saffron thread pieces to the milk, and whisk with a fork. The saffron will turn the milk yellow. Keep whisking until the milk is completely yellow. Set aside.

Prepare the amarena cherries

  • Roughly chop the amarena cherries. (I prefer to cut each cherry in quarters first, then do a rough chop from there.)
  • Now sprinkle the flour on top of the cherries, and with your hands, toss the cherries and the flour together until the cherries are evenly coated. (This step helps keep all the cherries from sinking to the bottom of the cake during baking!) Set aside.

Whisk the wet ingredients

  • In a medium-sized mixing bowl, whisk together the oil and sugar (I just use a wire whisk and my hand; no need to get a mixer).
  • Now add the eggs and vanilla extract, and whisk until completely combined.

Add the saffron milk

  • Now add the saffron-infused milk to the other wet ingredients, and whisk until completely combined.

Mix in the dry ingredients

  • Add the flour, almond flour, salt, baking powder, and baking soda to the wet ingredients, and whisk until smooth and just combined. Be careful not to over mix!

Fold in the cherries

  • Now gently fold just over half of the amarena cherries into the batter.

Divide the batter

  • Preheat the oven to 350 degrees.
  • Oil two, 8x4 inch loaf pans, and divide the batter evenly between the two pans. Each pan will fill about half-way with the batter.
  • Now gently scatter the remaining amarena cherries on top of the batter in each pan.

Bake the cakes

  • Bake the cakes at 350 degrees for 28-32 minutes, until the top of each cake bounces back when lightly pressed, and a toothpick inserted in their middles comes out clean.

Serve and enjoy!

  • Let the cakes cool for a least 30 minutes, then slice and serve with milk, or be very English and serve with tea!

Notes

This recipe makes two, 8x4 inch loaf pans.