Almond Cake with Peaches, Plums, and Saffron
Saffron is not a cheap ingredient. Luckily, though, it takes just a pinch to impart heady flavor to a dish. After you’ve made that huge pot of paella or risotto Milanese, what do you do with any saffron you’re lucky enough have left over? Use it for this cake, which pairs saffron’s distinctive aroma with sliced stone fruits for an incredible dessert experience.
Source: Always Order Dessert
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Credit: Always Order Dessert
FROM THE
RECIPE:
Don't forget to wake up the saffron by simmering it in a little saucer
of milk first. You want the color to spill out and your kitchen to
start to smell a little something like what I imagine all the rooms in
that book A Thousand and One Nights smelled like.
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