Saffron Cake

 saffron cake recipe

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.


  • 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.



  1. Preheat the oven to 175°C/350°F
  2. In a bowl, stir together butter and sugar.
  3. Stir in one egg at a time.
  4. In a pot over medium-low heat, add milk and saffron and bring to a simmer while stirring. Remove from the heat.
  5. 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.
  6. Grease the oven form and the bread crumbs.
  7. Pour the batter into an oven form (about 1 liter) and even out with a spatula.
  8. Bake at the bottom of the oven for about 50 minutes. Test if it is finished with a toothpick (should come out clean).
  9. Serve with coffee.

saffron cake batter in a enameled cast iron loaf pan

 saffron cake in an enameled cast iron bread pan

saffron cake on a wooden cutting board

saffron cake sliced

saffron cake served with coffee


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