Cooking with Saffron: Saffron Cake


| December/January 2011


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.







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