CatalanEasy · Warm Or Room Temp
Saffron Almond Olive Oil Cake
A fragrant Mediterranean cake enriched with golden saffron, crunchy almonds, and fruity olive oil — the kind of simple, honest baking that Catalonia does best.
Prep
15 min
Cook
40 min
Total
55 min
Method
1
Combine saffron threads with 2 tablespoons of warm water. Let steep 10 minutes until the water turns deep amber-gold. Set aside.
3
In a large bowl, whisk together all-purpose flour, almond flour, baking powder, and salt until evenly combined. Make a well in the center.
4
5
Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined — a few streaks of flour are fine. Fold in the chopped almonds.
6
Pour batter into the prepared pan. Bake 35-40 minutes, until the top is deep golden and a skewer inserted in the center comes out clean.
7
Cool in the pan 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature, with a dusting of powdered sugar if you like.
C
Nutri-Score
Fair balance
A–E · lower is better · score 10
Calories
592
per serving
Calorie-dense · 592 kcalSource of fibre · 5g
Protein
12g
Carbs
55g
Fat
38g
Sat. fat
5g
Fiber
5g
Sugar
28g
Sodium
321mg
Dairy FriendlyEgg FriendlyMediterraneanBalanced IndulgenceCitrus AntioxidantsHealthy FatsWhole Grain Fiber
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
0.3
per serving
CCarbonAEU all-round· carbon sets the grade
Water
1.0m³
Land
26Pt
Runoff
0.05g P
Extra-virgin olive oil drives 32% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
4
Umami
7
Sweet
3
Salty
3
Sour
2
Bitter
2
Spicy
Textures
CrumblyDenseTender
Aromas
CitrusFloralFruityHerbalNutty
Kitchen Equipment
Primary Tool
OvenSafety & Storage
Cooking Temperature
Bake at 180°C (350°F) for 35-40 minutes until skewer comes out clean. An underbaked center poses food safety risk.
Cross Contamination
Use dedicated utensils and bowls for the almond ingredients to prevent tree-nut cross-contact with other dishes.
Storage
Store cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week. Bring to room temperature before serving for best texture.
Allergen Warning
Clearly label cake as containing eggs, tree nuts (almonds), milk, and wheat. Garnish with powdered sugar in a separate shaker to avoid cross-contact for allergen-free servings.
High Risk Population
This recipe contains raw eggs in the batter before baking. High-risk populations including pregnant individuals, elderly, and immunocompromised persons should use pasteurized eggs.
Pro Tips
Technique
When steeping the saffron, use water that is warm but not boiling — near-boiling water can turn the threads bitter rather than letting them bloom into that deep amber gold you want.
Substitution
If you don't have almond flour, grind an equal amount of blanched almonds in a food processor until fine; the slightly uneven texture is actually closer to what my grandmother used in her kitchen.
From the chef
Saffron steeped in warm water turns deep amber in ten minutes — that liquid goes into the batter and perfumes the whole cake with something between floral and mineral, the kind of fragrance that belongs to a coastal kitchen. Almond flour replaces part of the plain flour, giving the crumb a slight density and a gentle nuttiness that holds up against the olive oil. The oil itself keeps the cake moist and adds a faint savory edge that makes the sweetness interesting. Lemon zest lifts the whole thing. Scattered almonds on top catch the heat and go golden. Serve it warm, with nothing more.
TagsMediterraneanCitrusDairy IncludedNutsVegetarianSweet BakingOne Bowl
AllergensEggsTree NutsMilkWheat
Source: generated · June 12, 2026