Swedish Saffron Cake (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!

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Saffron is one of the most used spice in Sweden during Christmas.  

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

Nothing stops me from making this saffron cake the whole year-round.

But I prefer to go with the Swedish tradition.  

It just feels ‘extra special’ when you’re enjoying this deliciously moist and slightly sweet cake, and everywhere you look — it’s Christmas. 🙂

Ingredients

• Saffron – you can use saffron powder or threads in this recipe.  The key is to make sure that the milk is warm when you combine it with the saffron.

• Dried Fruits – although I did not use any in this recipe, I’ve seen some friends add raisins in their saffron cake; but that’s about it.  

No other dried or candied fruits either, perhaps because they would tend to overpower the saffron’s subtlety.

Instructions

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

Grease the baking pan with butter and sprinkle some breadcrumbs on it.

Crush the saffron threads with a teaspoon or with mortar and pestle.  When using a teaspoon, add a bit of sugar to provide additional friction, then combine it with warm milk.  Set aside (photo 1).

Using a medium bowl, combine flour and baking powder — mix (photo 2).

In a separate bowl, whisk sugar and eggs (photo 3).

Add melted butter, saffron mixture, and remaining milk.  Mix to combine (photo 4).

Add flour and baking powder into the egg mixture, continue mixing evenly combined (photo 5).

Pour mixture on a greased baking pan. Use a spatula to even out the top, if needed (photo 6).

Place the baking tin in the middle of the oven for thirty-five to forty minutes or until the cake’s sides are pulling away from the tin.

Let the cake cool down, then remove the saffron cake from the baking tin.

Serve, sprinkle with some powdered sugar, and sliced almonds (or other preferred nuts), if desired.

Tips and FAQ

• Make sure you sift the all-purpose flour.  It prevents lumps from forming in the cake batter.

• Use large eggs.  I have seen a difference in the texture of the finished cake when I use medium-sized eggs.

• Add salt when using unsalted butter; a pinch to 1/8 teaspoon will do.

• Use breadcrumbs instead of flour when prepping the baking pan. It makes it easier to remove the cake afterward.

• HOW DO I SERVE THIS?

Sprinkling powdered sugar on top is always advised.  

Adding bits of your favorite nuts is also a good 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 normally 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!

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