Full Recipe

Swedish Saffron Cake

Swedish Saffron Cake

During the last three weekends I’ve been working in our new Kitchen Shop where we have a good selection of items needed for baking. You may have noticed that it’s rare for me to include baking in our weekly recipes. This is because I’ve never been very good at it. However working amongst the baking equipment has made me think I should give it a try. Our new chef Louise loves baking and is very good at it so I asked her for her favourite cake recipe. This is it.

  • Ingredients:
  • 200g butter
  • 1g saffron threads or powdered saffron
  • 150ml milk
  • 2 eggs
  • 300g white sugar
  • 240g flour
  • 2tsp baking powder

Method

Melt the butter adding the saffron. If using threads of saffron crush them with your fingers as you add them.

Whisk in the milk, remove from the heat and leave to cool and infuse.

Beat the eggs and sugar together till fluffy then slowly add the cooled milk infusion.

Sift the flour and baking powder then fold them in. The batter will be very wet.

Pour into a 20cms round tin and bake for 40 minutes at 175C or until a skewer in the middle comes out clean.

When cool dust with icing sugar.