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Susan Jung’s recipe for saffron and blood orange cake; and crème brûlée

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Many people will be familiar with saffron in savoury dishes, such as risotto Milanese, bouillabaisse and paella. The expensive spice is also delicious in desserts, especially those with a lot of butter and/or cream, including rice pudding and gulab jamun. The first recipe given below is a basic pound cake that has a double-dose of saffron (and blood orange) because it’s used in the batter and the icing, while the second dessert – crème brûlée – uses saffron...

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