Mother Earth Living

Cooking with Saffron: Saffron Cake

By Theresa O'Shea
December/January 2011
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Festive saffron baked goods are popular in Sweden, and also in Cornwall, England.
Photo by Povy Kendal Atchison

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Yellow saffron cakes and buns symbolize the sunshine in the long winter months in Sweden. Lussekats are festive yeasty buns served on and around Saint Lucy’s day on December 13.

• 6 ounces butter
• Pinch saffron
• 1 teaspoon sugar
• 1⁄3 cup warm water
• Breadcrumbs
• 2 eggs
• 1 1⁄2 cups sugar, to taste
• 4 cups flour
• 2 teaspoons baking powder
• 3/4 cup milk
• Powdered sugar, for garnish

1. Preheat oven to 350 degrees.

2.  Melt butter and let it cool.

3. Crush saffron threads in a mortar and pestle; muddle with 1 teaspoon sugar. Steep 20 minutes in warm water. 

4. Butter a 9-inch springform cake pan and sprinkle breadcrumbs around the pan.

5. Beat eggs and sugar, then add saffron mixture.

6. In a separate bowl, mix flour with baking powder. Fold into the batter with a metal spoon.

7. Bake near bottom of the oven for 40 to 50 minutes.

8. Let cake cool, then turn out on wire tray to sift powdered sugar over the top.

Theresa O'Shea is a British freelance journalist who lives in the south of Spain and adores Spanish cooking. 

Click here for the main article, Grow, Cook and Heal with Saffron.

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