4 people
30 min. preperation
Kelvin Geerts, Niek van der Laan

Saffron cake


How to prepare it

  1. Chop the olives, almonds and sundried tomatoes into small pieces.
  2. Whip the eggs together with the saffron and a pinch of salt in a food processor until light and fluffy.
  3. Carefully mix in the oil and the yoghurt with a spatula. Then carefully fold the flour and the baking powder together with the olives, tomatoes and almonds into the batter.
  4. Bake in a Bundt tin or a decorative cake tin at 160 degrees for approximately 40 minutes.


0413-366 633

Mail us