Swedish Saffron Cake

Saffron is popular in Swedish cakes and cookies. Perhaps the golden glow of saffron warms the chilly winter sky in Sweden.

• Bread crumbs for pan
• 200g (8 ounces) butter or margarine
• 1/ g (pinch) saffron
• 2 eggs
• 3dl (1 1/2 cups) sugar
• 1.5dl (3/4 cup) milk
• 4dl (2 cups) flour
• 2 teaspoons baking powder
• Confectioner's sugar

METHOD

Butter a 24cm (9 inch) spring form, pan and sprinkle some bread crumbs around pan.

Melt butter and let cool (or use liquid margarine).

Crush with a mortar and pestle, the saffron preferably with a sugar cube. Beat eggs and sugar, add saffron, butter and milk.

In a separate bowl, mix flour with baking powder. Add to egg batter. Pour batter into the baking pan. Bake on bottom rack of oven at 175 C (350°F) for 40-50 minutes. Test for doneness.

Let cake cool before removing baking pan. Cut out a star or a heart shape from paper and place it on the cake, sift the confectioner's sugar over the top.

Yield: 1 cake

Recipe from www.inmamaskitchen.com

Contributor: Emilie Eliasson Hovmüller

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