Saffron and pear cake topped with ginger and cardamom crumbs


About 12 - 24 pieces depending of size.


  • 100 g butter
  • 1 pack saffron - (0.5 g)
  • 0,5 dl milk
  • 2 - 3 pears
  • 1 lemon (skip if you don’t like zest)
  • 3 eggs
  • 2.5 dl sugar
  • 3 dl all-purpose flour - (180 g)
  • 2 tsp vanilla sugar
  • 1.5 tsp baking powder

Ginger and cardamom crumbs

  • 1.5 dl all-purpose flour
  • 75 g butter
  • 2 tbsp sugar
  • 1 tsp ground cardamom
  • 0.75 tsp ginger, ground
  • 0.5 tsp vanilla sugar
  • 2 ml baking powder


  1. Preheat the oven to 400°F/200°C.
  2. In a pot over medium heat, melt the butter and stir in the saffron, then remove the pot from the heat and let it cool a little. Stir in the milk.
  3. Butter and bread crumb an oven-safe form about 8.5" x 13" (22 x 34 cm), we used this enameled cast iron roasting pan
  4. Peel the pear and cut in wedges.
  5. Zest the lemon (wash the lemon first) and save 1 tbsp lemon juice.
  6. Mix the pear, lemon zest, and lemon juice.
  7. Ginger and cardamom crumbs: Mix all ingredients into crumbs.
  8. Whisk eggs and sugar with a hand mixer. Mix the flour, vanilla sugar, and baking powder and mix together with the egg and sugar batter. Stir in the butter mixture.
  9. Pour the batter into the oven-safe form. Distribute the pears on top of the batter. Spread the ginger and cardamom crumbs on top.
  10. Bake in the oven for 25 minutes in the middle of the oven. Test with a toothpick in the middle of the cake if it's ready (no wet mixture on the toothpick).
  11. Let it cool, cut it into squares, and serve the cake with coffee.

enameled cast iron roasting pan buttered with bread crumbs



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