Friday, 14 February 2014

Swedish Saffron Cake

200g butter, melted
½ tsp (0.5 g) of saffron
1 tsp sugar
2 eggs
300g sugar
250ml milk
200g all purpose flour
2 tsp baking powder
Few dry fruits(not mentioned in d original recipe,but I used!)

Preheat oven to 180°C /350 °F.
Butter and flour the sides and bottom of a cake tin.
In the mortar, mix the saffron with 1 tsp of sugar until it’s a powder.
Whisk, beat eggs & sugar until frothy.
The mixture should be very thick and mousse-like.
Add the saffron and sugar powder.
In a separate bowl, combine the melted butter & the milk.
With the mixer on low speed, slowly add the liquid ingredients to the egg and sugar mixture.
Using a spatula, gently fold in the flour and baking powder into the bowl.
Pour into the prepared cake tin and bake for about 45 minutes or until a skewer inserted in the middle comes out clean.
The cake should be golden brown, slightly shrunken back from the sides.
Leave to cool for 30 minutes on the wire rack.
Leave to cool completely before removing from the bottom of the pan.
Serve with whipped cream, or strawberries, or raspberry jam.

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