Happy holidays everyone!
For a holiday treat I want to share a recipe for saffron cake. Saffron is a big spice in the Swedish yule-kitchen. Mostly used for lussekatter, but I have another favorite way of eating saffron. This is inspired by a cake my mother used to make when I was a child. The recipe here is a bit lighter though than the original, fairly heavy cake.
- 2.5 dl (1 cup) sugar.
- 3 eggs
- 0.5 gram finely milled saffron (strings needs to be crushed)
- 50 gram (1.7 oz) butter
- 1 dl (2/5 cup) milk
- 3.5 dl (1 2/5 cup) wheat flour
- 2 teaspoons baking soda
- Butter and breadcrumbs for the pan.
- Powder sugar for decoration
Heat the oven to 175 Celsius/350 F.
Whisk egg and sugar until it turns a very pale yellow.
Melt butter and blend with saffron and milk.
Pour the butter/milk/saffron blend into the egg mixture
Blend flour and baking powder and pour into the mix.
Blend gently by hand. This advice seem to differ a bit from the American recipes I've seen. In muffins recipes an electric blender seem to be recommended, but in Swedish cookbooks this is advised against once the baking powder and flour is added. It is said to make the batter rubbery and compact. Not sure what is really best.
Pour the mixture into a pan with a removable bottom. Let it bake in the lower part of the oven for 25 minutes, then check with a stick. If the cake is still sticky let it bake for 5 more minutes.
When cold, flip the cake over. My mother always used a paper star as a decoration template. So I'm doing the same.
Sift powder sugar over the cake.
Ready to be served. I love to drink spicy glögg (similar to mulled wine or gluwein) with almonds and raisins added in the cup. This one is home brewed and doesn't actually contain wine, but is fairly strong never the less.
Hope you'll have a great weekend!