Saffron Cake
In this culinary escapade, we invite you to explore the artistry of baking, where simple ingredients transform into a symphony of flavors and textures. The Saffron Cake, with its vibrant hues and intricate blend of spices, is not just a dessert; it's a celebration of culinary finesse and a testament to the joy that well-crafted recipes can bring.
Let the aroma of saffron fill your kitchen, and the decadence of the Saffron Cake become a cherished memory in your culinary repertoire. Prepare to embark on a culinary adventure that transcends the ordinary and brings the extraordinary to your table.
Ingredients
- 200 g room temperature butter + extra for greasing the oven form.
- 2½ dl sugar
- 3 eggs
- 1 package of saffron, 0.5 g (or more according to taste)
- 1 dl of milk
- 4 dl all purpose flour
- 1½ tsp baking powder
- Bread crumbs, alternatively coconut flakes for the oven form.
Equipment
Instructions
- Preheat the oven to 175°C/350°F
- In a bowl, stir together butter and sugar.
- Stir in one egg at a time.
- In a pot over medium-low heat, add milk and saffron and bring to a simmer while stirring. Remove from the heat.
- Mix flour with baking powder and sift half into the batter while stirring, then stir in the saffron milk and lastly the rest of the flour. Mix well.
- Grease the oven form and the bread crumbs.
- Pour the batter into an oven form (about 1 liter) and even out with a spatula.
- Bake at the bottom of the oven for about 50 minutes. Test if it is finished with a toothpick (should come out clean).
- Serve with coffee.
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