Saffron Cake
Saffron Cake. This recipe for Saffron Cake is Phil's Grandmother's recipe, and we think it's superb. In the recipe you can change the margarine for butter and the sultanas for currants. Serve with glogg and gingerbread cookies. Swedish Saffron Cake (Saffranskaka), is a moist and deliciously soft cake that tastes even better the day after (if there's any left). Great for breakfast, snack or dessert! Cook Saffron Cake using 14 ingredients and 5 steps easily.
Ingredients
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You need of Cake mix
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Prepare 250 g of Flour
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Prepare 200 g of sugar
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It’s 4 of eggs
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It’s 15 g of baking powder
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It’s 150 ml of milk
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You need 50 ml of oil
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Prepare Pinch of salt
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You need 1 of small lemon zest
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Prepare of Saffron milk sauce
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It’s 1/2 teaspoon of saffron
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You need 2 cups of milk
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It’s 1/2 cup of condensed milk
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It’s 1/2 cup of fresh cream
Steps
- In a bowl mix the eggs with sugar and some lemon zest..
- Add the baking powder, milk, oil, salt and a pinch of saffron..
- Add flour and mix well.
- Bake it at 165 degrees for 45 min.
- For the saffron milk sauce, mix all the ingredients over heat and then let them cool down, then put the sauce for 2 hours in the refrigerator.
Saffron Cake and buns can be eaten straight from the oven but benefit from a day maturing in a covered storage container. The cake can be sliced and eaten as it is or spread with butter or clotted cream or, better still, both. The recipe for saffron butter cake is pretty straight forward with not too many steps or complicated processes. Just remember to soak the saffron threads (buy good quality saffron threads) to extract maximum flavor from them. Saffron cake is a well known delicacy in Cornwall and it is believed that the Phoenicians brought saffron over with them when they came to trade for tin.
