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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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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