Saffron Savarin
| Yield: | 12 Servings |
| Categories: | Cakes, Desserts |
| 1/3 | c | Warm milk |
| 1/4 | ts | Saffron threads |
| 1 1/4 | c | Sugar, plus 3 tablespoons |
| 1 | c | Softened unsalted butter |
| 2 | c | Allpurpose flour |
| 4 | ts | Baking powder |
| 1 | pn | Salt |
| 6 | lg | Eggs, separated |
| 1 | lg | Egg |
| 2 | tb | Dark rum |
| SYRUP | ||
| 1 | c | Sugar |
| 1/2 | ts | Saffron threads |
| 1/3 | c | Dark rum |
| 1/2 | c | Apricot preserves, sieved |
| Whipped cream and candied violets, for garnish |
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