Gluten-Free Saffron and Cardamom Cake

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Passive Time: 30 minutes (cooling)

Ingredients:

• 2 cups The Grist Mill Gold Flour (Gluten-Free)
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 4 eggs
• 1/2 cup milk
• 1 teaspoon ground cardamom
• A pinch of saffron strands (soaked in 1 tablespoon warm milk)
• 1 teaspoon baking powder
• A pinch of salt
• 1/4 cup slivered almonds for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Mix Dry Ingredients: In a large bowl, sift together The Grist Mill Gold Flour, baking powder, cardamom, and salt.
3. Cream Butter and Sugar: In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Add Saffron and Milk: Stir in the saffron milk mixture and the remaining milk into the batter.
5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Bake: Pour the batter into the prepared cake pan and sprinkle the slivered almonds on top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.