Swedish Saffron Cake
   Servings: 1 cake
  • Bread crumbs for pan
  • 8 oz butter or margarine
  • 2 eggs
  • 1 1/2 cups sugar
  • 3/4 cup milk
  • 2 cups flour
  • 2 tsp baking powder
  • Confectioner's sugar
  • 1 1/2 tsp Saffron, crumbled
  1. Crush the saffron preferably with a sugar cube in a mortar and pestle, then add 2 teaspoons boiling water and let it soak for 10-20 minutes.
  2. Butter a 9 inch spring form pan and sprinkle some bread crumbs around pan.
  3. Melt butter and let cool (or use liquid margarine).
  4. Beat eggs and sugar, and then add saffron infusion, butter and milk.
  5. Mix flour with baking powder in a separate bowl. Add to egg batter. Pour batter into the baking pan.
  6. Bake it on bottom rack of oven at 175°C (350°F) for 40-50 minutes. Test for doneness.
  7. Let cake cool before removing from baking pan.
  8. Cut out a star or a heart shape from a piece of paper and place it on the cake, sift the confectioner's sugar over the top. Remove paper.