Perhaps not everyone knows that with saffron you can make very good cakes.

Thanks to its unmistakable yellow color and its particular aroma it is really easy to create a sweet breakfast ideal.

Seeing is believing!


  • 250 g of OO flour
  • 220 g of semolina sugar
  • 200 ml of white yogurt
  • 4 eggs
  • 3 tablespoons of milk
  • 30 ml of seed oil
  • 5/6 pistils of “Giulia saffron” crushed and powdered
  • 1 pack of vanilla yeast
  • Grated orange peel


Start by separating the egg whites from the yolks, paying attention to the fact that eggs are at room temperature and not cold in the refrigerator.

Proceed then by adding yolks with sugar until a dense cream is formed, then add the yogurt and the seed oil.

Now add flour and yeast squeezed together to not form so much lumps, then add the milk inside of which a few hours before you have soaked the Saffron (the milk at this stage should be hot) and add the last of the ‘ Grated orange.

Finally incorporate the snow-fed albumin compounds to mix the two compounds very gently with top-down movements so you will avoid dismounting the albumin.

Then transfer the mixture into a coated paper oven cake and place in a preheated oven at 180 ° C for about 45 minutes.

Sprinkle with the icing sugar once cooled.