Tuesday, March 26, 2019

Saffron cake - Sockerkaka med saffran

SAFFRON CAKE
Sockerkaka med saffran

If you leave the saffron to draw for a while in alcohol, the lovely saffron taste becomes more poignant in the juicy cake.

1 cake

1 package saffron (in Sweden they're sold in packages of ½ gram,
which converts into 0.018 oz)
1 tablespoon vodka or brandy
7 oz butter
0.8 cup sugar
0.6 cup milk
1.6 cup flour
2 teaspoons baking powder


Heat the oven to 350F. Mix saffron and alcohol in a glass and leave it for about 15 minutes.

Melt the butter and allow to cool. Beat eggs and sugar until white and fluffy. Stir in the saffron mixture, butter and milk in the batter. Mix flour and baking powder in a mixing bowl and stir this into the egg batter. Pour in a greased, floured baking pan, holding approx 6 cups, and bake on the lowest shelf for about 45 to 50 minutes. Check with a cake tester.

Leave the cake in the pan for about 5 minutes before unmoulding.

Enjoy! This is a superb cake, if you like saffron (and I adore it in baked goods).

Bella

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