Saffron & Orange Bundt Cake

Ingredients

• A pinch of saffron
• 200gsemi-salted butter
• 150mlcoconut milk
• 240gflour
• 2level teaspoons of yeast
• 2eggs
• 180g of sugar
• an organic orange
• 100g of icing sugar

INSTRUCTIONS

1. In a mortar, mix a teaspoon of sugar and the saffron to break the saffron pistils into the sugar. Then heat the coconut milk and the saffron/sugar mixture for 5 minutes then leave to infuse off the heat.
2. Preheat the oven to 175°C. Butter and flour your mold.
3. Melt the butter in a saucepan then add the coconut milk and saffron mixture. Reserve.
4. In a food processor, beat the eggs and sugar until frothy. Add the butter and coconut milk mixture. Then add the flour, orange zest, and yeast and mix to obtain a smooth dough.
5. Pour the dough into the mold and bake for around 45 minutes. Check with the blade of a knife, it should come out clean.
6. When your Bundt cake is cooked and unmolded, cover it with a topping by mixing the icing sugar and the juice of half an orange.