Saffron Lemon Cake with Raspberry Coulis
Ingredients
½ C. boiling water
½ tsp saffron threads
3 C. spelt flour
¼ tsp Himalayan pink salt
3 tsp baking powder
½ C. olive oil
1 C. Just Like Sugar for baking®
2 eggs beaten
lemon zest from 2 lemons
½ C. fresh lemon juice from 2 lemons
Preparation
Heat oven to 350º. Add boiling water to saffron threads and steep for 30 minutes. Put in a high speed blender or forr processor. Add sugar to the oil. Add eggs. Sift dry infredients together add to creamed mixture stirring just enough to moisten. Turn into two lightly oiled and floured loaf pans. Bake in preheated oven 350º for 40 -45 minutes. Serve with fresh raspberries or raspberry coulis.
Raspberry Coulis
1 C. raspberries
2 Tbsp Tupelo honey
1 tsp fresh lemon juice
Preparation
Blend together.
