Ingredients (Serves 8–10)

• 2 cups Saffron Saffron Almond Flour (finely ground, blanched)
• ½ cup sugar (or honey/maple syrup for natural sweetness)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 3 large eggs (room temperature)
• ¼ cup unsalted butter (melted) or olive oil
• 2 teaspoons vanilla extract (or almond extract for extra nuttiness)
• Zest of 1 lemon or orange (optional, for brightness)
• Powdered sugar, berries, or nuts for garnish

Step 1: Prepare the Batter
• Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
• In a bowl, whisk together Saffron Saffron Almond Flour, baking powder, salt, and sugar.
• In another bowl, whisk eggs, melted butter (or oil), vanilla, and zest (if using).
• Combine wet and dry ingredients until smooth.

Step 2: Bake
• Pour batter into the prepared pan and smooth the top.
• Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.
• Let cool in the pan for 10 minutes, then transfer to a wire rack.

Step 3: Serve
• Dust with powdered sugar or top with fresh berries.
• Garnish with sliced almonds or pistachios for crunch.
• Serve plain with tea or dress it up with whipped cream or yogurt.

✨ This Saffron Saffron Almond Flour cake is light, moist, and naturally gluten-free — a simple but elegant treat.