To Swedish people there is just something about the taste and smell of saffron. We usually associate this with Winter and Christmas which is why I decided to make this cake on a cold and rainy Winter’s day in Melbourne, and a big bout of homesickness made me want to make something that reminded me of home, Sweden.
This is a really simple cake to make and a real explosion of flavours!
- 100 g of Butter
- 0.5 g of Saffron Powder
- 100 g of White Chocolate
- 2 Eggs
- 2 dl of Caster Sugar
- 2.5 dl of Plain Flour
- Butter for Baking Tin
- Preheat your oven to 175 C
- Grease a round baking tin with butter
- In a pot melt the butter and turn of the heat, then stir in the saffron and add the white chocolate, make sure to break it up in small pieces before adding it, keep stirring until all the chocolate has melted.
- In a bowl mix the eggs and sugar and add the butter mixture, then gently turn in the flour. Once mixed together pour it into the baking tin.
- Place in the middle of the oven for 20 min. Leave it in the tin to cool down.
Serve with sifted icing sugar and whipped cream, I added some orange zest to my cream, but even more delicious would be to add some lingonberry sauce to your cream. In Australia your lingonberry sauce can be bought from IKEA.
Enjoy your fika!