Bundt cake


  • 5 Eggs
  • 250 g White sugar
  • 0,3 g Pure Saffron threads
  • 200 g Unsalted butter
  • Lemon zest of a whole lemon
  • 500 g All purpose flour
  • 1 ½ Teaspoon baking powder
  • 500 g Apples
  • 100 ml Full fat milk

Steep the Saffron threads in half cup of tepid milk for 2 hours, cover the cup with food wrapping

Peel the apples, remove the core, chop in slices 1 cm thick

In a large bowl, whisk 5 eggs and the sugar

Combine softened butter, lemon zest, milk, saffron threads and their steeping milk until well mixed

Grease a baking ring mold using butter and flour

Pour in half of the mix

Add a row of apple slices on the surface of the mix. Make sure to cover all the mixture without touching the bottom.

Add the remaining mix to the baking ring

Position apple slices on top of the mixture with each slice overlapping half of the preceding slice, like a fan.

Bake at 180° C for 50 mins, invert the mold onto a serving dish, allow to cool, decorate with powdered sugar.

It is possible to use pears,if not too soft and ripe

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