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Writer's pictureThe Bored Baker

Week 28: Saffranskaka (Saffron Cake)

Saffron is an essential ingredient in Swedish desserts, so it was no surprise that Sweden had its own saffron cake.

I have made St. Lucia buns, which are slightly sweet saffron-infused buns served around the holidays.

So, I was very excited to try making a cake that was flavored with saffron. The cake is very decadent, and the saffron adds to the richness.

I recommend serving this dish as a breakfast cake or afternoon snack. It is perfect to bring to any potlucks or picnics!

 

RECIPE:


INGREDIENTS:

  • 1 1/2 cups milk

  • 1 1/2 cups butter

  • 1 tablespoon saffron threads

  • 1 cup granulated sugar

  • 2 eggs

  • 1 1/2 cups all-purpose flour

  • 2 teaspoons baking powder

STEPS:

  1. Preheat your oven to 350 degrees F, and line an 8-inch cake pan with parchment paper.

  2. In a pot, melt the butter in the milk over medium-high heat. Take the pot off the heat and add the saffron threads. Allow to cool down.

  3. In the bowl of a stand mixer, beat the sugar and eggs until fluffy. Add in the flour, baking powder, and milk/butter/saffron mixture.

  4. Mix until combined, and then pour into the prepared pan. Bake for 30 minutes.

Enjoy!


The Bored Baker 👩🏽‍🍳

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