Saffron Cake with White Peach & Cinnamon | The Clove Coterie
Saffron Cake with White Peach & Cinnamon
120 mins prepServes 8
A sumptuous saffron vanilla bean olive oil sponge cake layered with saffron cake soak and filled with a luscious white peach mousse. It's all frosted with a cinnamon Swiss meringue buttercream for a distinctive flavor profile.
1. In a small saucepan over high heat, add the saffron and milk. Bring the mixture to just under a boil, remove from heat, and allow the saffron to infuse into the milk for several hours or until the milk is at room temperature. Once at room temperature, you can proceed with the cake recipe.
2. Proceed with the cake recipe as written ensuring the layers are fully cooled before assembling.
3. To make the cake soak, combine all ingredients in a heatproof bowl or mug.
4. Microwave for 1-2 minutes or until sugar has completely dissolved. Set aside to cool to room temperature and infuse.
5. For the mousse, in a blender, add the diced peaches and lemon juice. Puree until smooth and set aside.
6. Place the water into a small bowl. Sprinkle gelatin on top and allow it to bloom for 5 minutes.
7. Transfer the gelatin to a small saucepan, add the sugar, and place over medium heat. Stir until the sugar has fully dissolved.
8. Pour the gelatin into the pureed peach, add the salt, and blend until smooth. Transfer to a small container, cover, and refrigerate for 1-2 hours until set.
9. In a cold bowl, whip the heavy cream to stiff peaks.
10. Gently fold the set peach mixture into whipped cream in 2 parts until combined. Cover and refrigerate for at least 3 hours or overnight to set.
11. To make the buttercream, follow the recipe as written adding cinnamon with the vanilla extract. Set aside.
12. For assembly, on a cake board or serving platter, place your first layer of cake.
13. Brush the sponge liberally with the saffron cake soak.
14. Add a scoop of buttercream and spread evenly in a thin layer across the cake.
15. Pipe a dam around the outside rim of the cake layer.
16. Add a scoop of mousse into the center of the cake, spreading to create an even layer.
17. Place your next layer of cake and press down gently.
18. Repeat the previous steps for layering the cake and mousse.
19. Place the last layer of cake on top. Add a large scoop of buttercream and spread across top and sides for a crumb coat.
20. Refrigerate the cake for 15 minutes so the crumb coat can harden.
21. Add another scoop of buttercream and proceed to decorate as desired.
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