Butter at room temperature, beat with sugar until fluffy light weight. I added sugar with natural vanilla – quite a fragrant, but in the finished cake can be seen small black inclusions of vanilla.
One can enter eggs, each time well whisking.
Add flour mixed with baking powder and knead the dough quickly.
Put the dough in a rectangular shape, covered with baking paper.
Bake in the oven, preheated to 160°, until dry toothpick, about 80 minutes. I baked at 180° for about 35-40 minutes.
While the cake is baked, you can prepare the fondant: 60 g icing sugar and 1 tbsp of saffron tincture to be mixed to a flowable state.
The tincture is prepared simply: a few fibers of saffron should be filled with boiled water (a couple of tablespoons) and allowed to infuse for several hours.
In vodka saffron dissolves better, but the alcohol tincture is better to use for the test, for Fudge also need a tincture on water.
Pour the Fudge on a completely cooled cake.
The cake turns out delicious, not dry, with a characteristic yellow Fudge and a hint of saffron.