Saffron Cake with Almond Kernels and Coconut

Try this delicious cake recipe:

* For a loaf pan of 1, 5 liters capacity.

Whip the butter with the egg yolks and powdered sugar to a thick, white cream. Let the saffron melt in the rum, stir only half of it together with the lemon zest into the cream, which now turns bright yellow. Stir for a few more minutes until the cream is shiny and stiff. Stir in the grated almond kernels and the coconut oil. Finally, stir in the stiffly beaten snow with sugar. Fold the soaked raisins and almond slivers into the dough and pour into a greased baking pan. Bake in the oven heated to 170 °C (top and bottom heat) on the middle shelf for one and a half hours. Remove the cake from the pan and cool on a cooling rack. For the glaze, mix the powdered sugar with the coconut liqueur, which has been mixed with the remaining saffron. Brush the cake with the mixture and leave it for a day until you are ready to cut it.

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