Saffron whiskey bundt cake with white chocolate ganache

Saffron whiskey bundt cake with white chocolate ganache is the ultimate pound cake you need in your life.Soft and light, yet with the perfect texture, this pound cake will make the best companion for your morning or afternoon tea, and hey even for midnight binges. Aroma of saffron emanate from the cake making it even more enticing.

Saffron whiskey bundt cake with white chocolate ganache

Hello Monday! A brand new week and boy was the weekend good! For the first time in many weeks I couldn’t wait for the week to start. Does that happen to you too when you are planning something and cant wait to begin!? So I am getting my kitchen renovated. Not a whole lot but you know still changing the layout and getting new light fixtures installed and finally have a second side board for all the props! Yay!

Saffron whiskey bundt cake with white chocolate ganache

If you are a food blogger you will be nodding along when I say 1 8ft tall crockery cabinet just doesn’t cut it. Or if you are like me, neither does having two more huge shelves in the kitchen! What can I say except I like pretty things! Judge me not. But I cant wait to show off this gorgeous hand beaten hammered copper Regal pastry stand that Studio Coppre, a premier lifestyle brand in India sent me very generously.

Saffron whiskey bundt cake with white chocolate ganache

To say the rose gold cake stand is pretty is an understatement. Its just what every hostess needs in her life! If you remember I served these awesome chocolate samosa with salted caramel and pecans on them for the New Year Eve party. After oohing and aahing over the food, my friends started asking me for info on the pastry stand. Boy were they in love with this!

Saffron whiskey bundt cake with white chocolate ganache

So, anyhow.. renovation time!! and I am happy. Well as much as anyone can be when its dull, dark and grey all day long. We are cooped up in 20F weather here with crazy chilling wind and no sun at all for the last 5 days and I am about ready to give up now. Ready to give up on getting out of bed. All I want to do is cosy up in the bed under blankets all day long, sipping on this roasted red pepper and tomato soup and this Nutella mocha for breakfast , lunch and dinner. And you know what? It makes it really tough to eat too healthy in this cold. Ergo: the saffron whiskey bundt cake with white chocolate ganache.

Saffron whiskey bundt cake with white chocolate ganache

This saffron whiskey bundt cake with white chocolate ganache is a simple pound cake made absolutely gorgeous with the use saffron soaked in some good quality whiskey. I know what you are thinking but what can I say! I love the flavor of whiskey in my food! Case in point : these absolutely epic Oatmeal rainin chocolate chunk cookies + this whiskey, honey and lime roasted carrots with chickpeas!! I am telling you, you have gotta try it. It will convert you forever.

Saffron whiskey bundt cake with white chocolate ganache is the ultimate pound cake you need in your life.Extremely easy to make.Super delicious.

Saffron whiskey bundt cake with white chocolate ganache

So this saffron whiskey bundt cake with white chocolate ganache is really simple to make, easy to remember since its a basic pound cake which implies that every ingredient is an approximate pound. I chanced upon the gorgeous recipe by one of my favorite bloggers ever.. Call me Cupcake on Bloglovin. I have always admired her way with camera and her cakes and bakes are the stuff of fantasy! If i could bake like her, suffice to say I would be getting my way in everything, all the time. Hmm. Life isnt fair. But hey you know what?

Saffron whiskey bundt cake with white chocolate ganache

This saffron whiskey bundt cake with white chocolate ganache was pretty epic! P is still eating them and D is sad there’s just two more slices remaining. So , don’t think for a moment. Just go ahead and make this cake asap.

Saffron whiskey bundt cake with white chocolate ganache

The saffron whiskey bundt cake with white chocolate ganache itself was everything I look for in a good tea cake. Moist, with the perfect lacey texture that’s a must in pound cakes, the top crust browned evenly and perfectly, aroma of saffron making things so much more exotic and appealing. Add a dusting of sugar and the white chocolate ganache and what you are left with is the best cake ever!! 

Saffron whiskey bundt cake with white chocolate ganache

Hope everyone has a wonderful week ahead!

Xo,

S. 

Saffron whiskey bundt cake with white chocolate ganache

Disclosure: This recipe has been adapted from the recipe of Call me cupcake. 
This post has been sponsored by Studio Coppre. 
Print Recipe
Saffron whiskey bundt cake with white chocolate ganache
Saffron whiskey bundt cake with white chocolate ganache is the ultimate pound cake you need in your life.Soft and light, yet with the perfect texture, this pound cake will make the best companion for your morning or afternoon tea, and hey even for midnight binges.
Saffron whiskey bundt cake with white chocolate ganache
Prep Time 20 mins
Cook Time 40 mins
Passive Time 20 mins
Servings
big slices
Ingredients
For the white chocolate ganache
Prep Time 20 mins
Cook Time 40 mins
Passive Time 20 mins
Servings
big slices
Ingredients
For the white chocolate ganache
Saffron whiskey bundt cake with white chocolate ganache
Instructions
for the cake:
  1. Start by soaking the saffron in the whiskey atleast two days before hand. You can do it for two hrs too, but the longer you soak the more intense the color and aroma. Just cover and leave it for at least one hour in room temperature. Now grease and flour a large bundt pan. I use KitchenAid and it easily houses about 6 cups of batter, although this recipe will give around 4 cups. Lightly flour it.
  2. Preheat the oven to 180 C or 350F. Lets start baking: Start by melting the butter in a sauce pan. Add the milk and saffron mixture to it, set aside.
  3. Now sift the flour, salt and baking powder in another bowl and keep aside.
  4. Now beat the two eggs with sugar (using an electric mixture) till light in color and fluffy. Add the butter +milk+saffron mix. Stir to combine.
  5. Add the flour mix little by little into the batter, folding gently all the while till it is mixed completely. Do NOT over mix.
  6. Now pour the batter into the prepared bundt pan and lay some of the almonds on the batter.
  7. Bake in the oven for 40-45 mins or till a skewer comes out clean. Remove from oven and let it cool in the pan for 15 mins before proceeding further. Read notes to find out how to unmould perfectly!
For the ganache
  1. Chop up the chocolate. Keep in a bowl. Now heat the milk till its just reached boiling point. (bubbles should form at the side but it shouldn't be boiling). Pour the milk/ cream on the chocolate, add a pinch of salt and let it sit for a minute or two. Now use a wire whisk to mix the two together. Set aside.
  2. When you have unmoulded the cake, sprinkle some icing sugar on it and pour over the ganache. Serve with tea/ coffee.
Recipe Notes

To Un-mould a bundt pan:

  • 1. Its really simple and nothing to worry, at all. It was my first time too and look at the results!
  • Be sure to butter the pan all over well. I simply take the paper the butter comes wrapped in and rub it all over the pan. Now dust a little flour over the pan.
  • Once the cake has baked, let it cool in the pan for 15-20 mins. Next, take a small paring knife or a butter knife even and gently run the knife around the cake, going all the way in.Be very gentle and do this patiently. Let it cool for another 15 mins.
  • Once its cool to the touch, run the knife around the cake once again. Now, lay a platter over the cake pan and gently turn it over. Lift the pan up and the cake just slides away easily on to the platter.
  • Dress it up and serve!
Share this Recipe

7 thoughts

  1. What size bundt pan to use?if using a regular round tin then which size.gorgeous recipe.cant wait to know the size so I can try this recipe.thank u.

    1. Hi. I use a Kitchenaid bundt pan. It’s quite a big size. Holds around 7-8 cups of batter. This recipe makes 4 cups. Use the size you have and half the recipe if needed. Remember to leave space above for the cake to rise. Thanks

  2. This looks absolutely beautiful. And I am with you on never having enough room for all your kitchen kit, blog props and accompanying clutter as a food blogger lol! I love the unusual flavours of this very grown up bundt 😀

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge