Swedish Saffron Cake
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! (VIDEO ABOVE)
Prepare cake batter:
Crush the saffron threads with a teaspoon or with mortar and pestle. When using a teaspoon, add a bit sugar to provide additional friction.
Pour some warm milk on the saffron and mix. Set aside.
In a medium bowl, combine flour and baking powder. Mix.
In a separate bowl, whisk sugar and eggs. Add melted butter, saffron mixture and remaining milk. Mix to combine.
Add flour and baking powder into the egg mixture. Mix until mixture is thoroughly combined.
Bake and serve your saffron cake:
Pour mixture on a greased baking pan. Use a spatula to even out the top, if needed.
Place baking tin in the middle of the oven for 35 to 40 minutes or until the sides of the cake is pulling away from the tin.
Let cake cool down. Remove cake from the baking tin.
Top with powdered sugar, and some almonds (or other preferred nuts), if desired.
You can use saffron threads or powder; make sure you are combining it with warm milk.
Do not forget to sift the flour. It prevents lumps from forming in the cake batter.
Use large eggs. I have seen a noticeable difference in the texture of the finished cake when I use medium-sized eggs.
When using unsalted butter, add a pinch to 1/8 teaspoon of salt.
It's better to use breadcrumbs than flour when preparing the baking pan. It makes it easier to remove the cake afterward.