Saffron and almond paste cake

225 grams of butter
2 1/4 dl granulated sugar
3 eggs
0.5 grams saffron
2/3 dl milk
4.5 dl wheat flour
1.5 teaspoons vanilla powder
1.5 teaspoons baking powder
200 grams of coarsely grated almond paste, This is how you can make your own almond paste

Instructions

Preheat the oven to 200 C.
Grease and toast an optional baking tin.
Mix the saffron with the milk.
Whisk sugar and butter until porous.
Mix down the milk mixture and the eggs, mix.
Mix in wheat flour, baking powder and vanilla sugar. Mix well.
Mix in the grated almond mass.
Fill the form to 2/3 part.
Bake for about 40 minutes, feel with a test strip that the saffron cake is ready.
Allow to cool for a few minutes before serving.

Preheat the oven to 200 C.
Grease and toast an optional baking tin.
Mix the saffron with the milk.
Whisk sugar and butter until porous.
Mix down the milk mixture and the eggs, mix.
Mix in wheat flour, baking powder and vanilla sugar. Mix well.
Mix in the grated almond mass.
Fill the form to 2/3 part.
Bake for about 40 minutes, feel with a test strip that the saffron cake is ready.
Allow to cool for a few minutes before serving.

  1. Preheat the oven to 200 C.
  2. Grease and add breadcrumbs to an baking tin.
  3. Mix the saffron with the milk in a small bowl.
  4. Whisk sugar and butter until porous in a big bowl.
  5. Add the milk mixture and eggs, mix.
  6. Pour in the wheat flour, baking powder and vanilla sugar. Mix well.
  7. Add the grated almond mass, make sure you mix it all well.
  8. Fill the form to 2/3 part.
  9. Bake for about 40 minutes, try it out with a test stick so you make sure the saffron cake is ready baked.
  10. Allow to cool for a few minutes before serving.

© Recipe and photo Malin Nordblom, Fab Foodie Swede

If you wan’t to use the photos please e-mail me first at fabfoodieswede@hotmail.com

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