Saffron cake—not just for Saint Lucia’s day

How to make Swedish saffron cake

This recipe of saffron cake is based on the version (a 1984 prize winner!) in the popular baking book Sju sorters kakorMakes one cake.

200 gr (7/8 cups) butter
1/2 gr saffron (1 small sachet)
2 eggs
3 dl (1 1/5 cups) sugar
1 1/2 dl (3/5 cups) milk
4 dl (1 3/5 cups) flour
2 tsp baking powder
butter and breadcrumbs for preparing the baking pan

To decorate (optional): icing sugar, flaked almonds, or both

  1. Prepare a baking pan by greasing it with butter and sprinkling it with breadcrumbs. I’ve used a springform baking pan that was 22 cm (8,6 inches).
  2. Set the oven to 175°C (345°F).
  3. Melt the butter and let it cool. Stir in the saffron—if you’re using saffron strands, grind them with a pestle and mortar together with 1 tsp of the sugar.
  4. In a bowl, whisk the eggs and sugar until they turn pale yellow and fluffy.
  5. Add the saffron butter and the milk into the bowl and give it a stir.
  6. Mix the flour with the baking powder. Then, gently stir the flour mixture into the bowl with the rest of the ingredients.
  7. Pour the mixture into the greased baking pan and bake it in the oven for about 45 minutes. The cake will get a little bit of color on top.
  8. When you take it out, let the cake rest in the baking pan for a few minutes to set. When serving, flip it upside down onto a plate. If you feel like decorating it, you may want to try sifting over some icing sugar, sprinkling it with flaked almonds, or both.

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