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    Home » Recipes » Cakes

    Swedish Saffron Cake (Saffranskaka)

    Published: Sep 29, 2022 · Modified: Jan 9, 2023 by Neriz · This post contains some affiliate links.

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    A no-fuss saffron dessert for the holidays! Swedish Saffron Cake (Saffranskaka) is a moist and deliciously soft cake that tastes even better the day after (if there’s any left). Great for breakfast, snack or dessert!

    A slice of Swedish saffron cake, dusted with powdered sugar.

    If you have been making Swedish cinnamon buns and cardamom cake all year round, I suggest you take a break from those for Christmas.

    Why? Because you need to get on the ‘saffron desserts‘ train! 🙂

    Saffron is one of the most used spices in traditional Swedish recipes during Christmas.

    You see them in cookies, buns, and cakes, and more importantly, you see a sign at the supermarket counter saying, ‘you can buy saffron here.’ 

    If you want to keep up with the spirit of the Swedish holidays, it’s the perfect time to start baking with saffron.

    So, what is saffron cake?

    Saffranskaka, as it’s locally known, is a sponge cake subtly flavored with saffron.

    The bright yellow color of the cake is the first thing you will notice, followed by the aroma, then the perfect balance of the sweetness and saffron flavor in every bite.

    Like me, you will probably make this cake the entire year — for after-meal dessert, fika, or breakfast!

    IF YOU WANT MORE IDEAS ON USING SAFFRON FOR BAKING, YOU WILL LIKE THESE SWEDISH SWEETS!

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    Ingredients

    All the ingredients you need to preparee saffron sponge cake at home.
    • Butter – I typically use unsalted butter when preparing Swedish saffron cake.
    • Milk – whole cream milk if possible.
    • Eggs – medium-sized (63 to 73 grams per piece) and at room temperature.
    • Flour – all-purpose flour is all you need for this saffron cake recipe.
    • Baking powder – just use your favorite brand.
    • Sugar – granulated white sugar is excellent for making saffranskaka.
    • Saffron – you can use saffron threads or powder, whichever is easier for you to purchase.
    An overhead image of a Swedish saffron cake, dusted with powdered sugar, and two slices for serving.

    Preparation

    Start preparing your saffranskaka by preheating the oven to 180°C (350°F).

    Grease your cake pan with butter and dust it lightly with flour.

    Combine milk and butter in a small saucepan, and place over light heat until the butter melts.

    Heating milk and melting butter for saffron cake.

    Take the melted butter and milk out of the heat.

    Add saffron and mix to combine.

    Combining saffron powder with melted butter to extract more color for saffron cake.

    Set aside.

    Using a medium bowl, sift and combine flour and baking powder.

    Siffting the flour and baking powder in preparation for making soft and moist saffron cake.

    Combine eggs and sugar in a large mixing bowl.

    Use a hand mixer until you get a pale color in the mixture.

    Beating the eggs with the sugar as the base for the saffron cake.

    Add the sifted flour and baking powder.

    Pour the cooled butter, milk, and saffron.

    Combining the dry and wet ingredients for the saffron cake batter.

    Mix; just enough to combine everything.

    Pour the saffron cake batter into the prepared cake pan.

    Pouring the smooth saffron cake batter into a prepared pan.

    Tap the pan on the countertop to get rid of bubbles.

    Place the cake pan in the lower part of the oven for about thirty-five to forty minutes, or when a toothpick comes out clean when inserted.

    Set aside to cool, then dust with powdered sugar.

    Your saffranskaka is now ready for serving!

    A slice of saffranskaka, ready for serving.

    Helpful tips

    • When using saffron threads, I suggest crushing them into powder before adding them to the milk.

    You can use a mortar and pestle to do this or just a teaspoon to grind them.

    • Do not boil the milk and butter. Instead, keep it low heat and remove it as soon as the butter melts.
    • Just like my Swedish cardamom cake, this saffron cake recipe is not too sweet because it considers the dusting of powdered sugar when serving.  

    So, if you plan to skip the powdered sugar, you might need to add more granulated sugar to the batter.

    Two slices of saffranskaka, served with mulled wine.

    Recipe variation

    • Cake pan size. A 9-inch round pan will also work for this recipe but note that the cake will be slightly thinner.
    • Dust with breadcrumbs. When preparing the cake pan, you can dust it with breadcrumbs instead of flour.

    I find that it makes it easier to remove the cake later.

    • Dried fruits. I have seen variations where dried or candied fruits are added to the batter. You can start with raisins or sultanas if you want to try them.

    How to serve it?

    Sprinkling powdered sugar on top is always advised.  

    Adding bits of your favorite nuts is also an excellent way to add a different texture to each bite. I tend to use either almonds or pistachios – my two favorites.

    As for what to pair it with, we usually enjoy it with glögg (Swedish mulled wine). But since it’s a very subtly flavored cake, it also goes well with coffee, tea, or a glass of dry red wine.

    So, what are you waiting for? Give this Swedish saffron cake recipe a try — you will not regret it!

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    A slice of Swedish saffron cake, dusted with powdered sugar.

    Swedish Saffron Cake Recipe (Saffranskaka)

    An easy cake recipe for the holidays! Swedish Saffron Cake (Saffranskaka) is a moist and deliciously soft cake that tastes even better the day after (if there's any left). Great for breakfast, snack or dessert!
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Swedish
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 10
    Calories: 324kcal
    Author: Neriz

    Equipment

    • Mixing Bowls
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Strainer for Sifting
    • Hand Mixer
    • Rubber Spatula
    • 8-inch Cake Pan

    Ingredients

    • 1 & 3/4 sticks butter (200 grams/7 ounces), unsalted; plus more for greasing the pan
    • 1/2 cup + 4 tbsp milk (150 ml)
    • 1/4 tsp saffron
    • 1 & 2/3 cups flour (240 grams), plus more for dusting the pan
    • 2 tsp baking powder
    • 2 medium eggs
    • 1 cup sugar (235 grams)
    • powdered sugar, for serving (optional)

    Instructions

    • Start by preheating your oven to 180°C (350°F).
    • Grease your cake pan with butter and dust it lightly with flour.
    • Combine milk and butter in a small saucepan and let the butter melt over low heat.
    • Remove the saucepan from the heat, then add saffron and mix — set aside.
    • Sift and combine flour and baking powder in a medium-sized bowl.
    • In a separate (larger) bowl, combine eggs and sugar.
    • Use a hand mixer and mix until you it gets pale in color.
    • Add the flour and baking powder.
    • Pour the cooled butter, milk, and saffron.
    • Mix the batter — just enough to combine everything.
    • Pour the saffron cake batter into the prepared cake pan.
    • Tap the pan on the countertop to get rid of bubbles.
    • Place the cake pan in the lower part of the oven for about 35 to 40 minutes, or when a toothpick comes out clean when inserted.
    • Set aside to cool, then dust with powdered sugar.
    • Slice your Swedish saffron cake and serve. Dust with more powdered sugar, if desired.

    Notes

    • Cook’s Tip #1:  If using saffron threads, crush them into powder before adding to the milk.
    • Cook’s Tip #2:  Do not boil the milk and butter. Keep it low heat and remove it as soon as the butter melts.
    • Cook’s Tip #3:  Similar to my Swedish cardamom cake, this saffron cake recipe is not too sweet because it takes into account the dusting of powdered sugar when serving.  

    Nutrition

    Calories: 324kcal | Carbohydrates: 40g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 227mg | Potassium: 41mg | Fiber: 1g | Sugar: 24g | Vitamin A: 548IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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    Reader Interactions

    Comments

    1. Natalie

      November 15, 2018 at 6:37 am

      5 stars
      This is such a festive and beautiful cake! Perfect for Christmas!

      Reply
    2. jaya

      November 25, 2018 at 12:47 pm

      hi your cake recipe is amezing , and i will try your Swedish Saffron Cake
      this post is very useful

      Reply
    3. Rafiqua Ramzan

      July 06, 2020 at 2:30 pm

      Today I tried out this recipe of Swedish Saffron cake …. and it turned out so yummy and soft. I would love to recommend everyone who loves to eat Saffron cakes :))))

      Reply
      • Neriz

        July 07, 2020 at 9:22 am

        Thank you Rafiqua! I am glad you liked it. 🙂

        Reply
    4. Stephanie

      February 13, 2023 at 3:02 am

      5 stars
      Love it. Thank you!

      Reply
    5. Flower

      March 03, 2023 at 10:48 pm

      5 stars
      Hi, it’s the second time i bake this particular Saffron cake!! Yummyyyy, thank you very much!! Friends and family also appreciated very much. Greetings from Switzerland!! I recommend, bake this, and you’ll enjoy something new taste!! Thank you! 🙂

      Reply
      • Neriz

        March 09, 2023 at 7:53 am

        Thank you so much for your comment!:)

        Reply

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