I created this simple, pretty upside down cake for The Nosher, and it’s perfect for February: made with seasonal blood oranges, sweet, floral saffron and nutty semolina flour which gives it a moist, hefty crumb and makes it perfect for a cup of tea.
You can learn more about saffron, see how I utilize blood orange zest for extra flavor and get the recipe for this fragrant, orange blossom water infused cake by clicking the link. Happy baking!
For more pictures and the recipe, click here!
retrolillies 