Pâtisserie / Recipe

Saffranskladdkaka

[Swedish saffron blondies]

Snipp, snapp, snut – så var julen slut. Christmas has come and gone, and I never got around to sharing this recipe.

We always celebrate the coming Advent early – often already in November. We call it novent. Candles in the windows, the first cups of glögg, something saffron-scented in the oven.

Usually, it’s Birgitta’s saffranskaka – the one with plump raisins just so, and grated marzipan folded into the batter. But this year, we tried something new.

A golden, delicate saffranskladdkaka, its edges just set while the centre stays soft. A new tradition for the years to come, perhaps?

Swedish saffron blondies

A new saffron cake might just claim a spot among our Advent traditions. Made in one pot, it goes from cupboard to oven in just ten minutes.
Saffranskladdkaka [literally, saffron sticky cake, a kind of saffron blondies]. Spectacular in thin wedges, served with a generous spoonful of vanilla custard and slices of clementine.
Author: Fanny Zanotti
Prep Time10 minutes
Cook Time25 minutes
Total Time4 hours 35 minutes
Makes 16 thin slices

Ingredients

  • 225 g salted butter
  • 1 g ground saffron threads
  • 300 g good quality white chocolate I like Callebaut or Valrhona
  • 270 g caster sugar
  • 3 tsp vanilla sugar
  • a pinch of salt
  • 4 eggs
  • 180 g plain flour

Some favourite toppings

  • vanilla custard
  • clémentine slices
  • loosely whipped cream
  • fresh raspberries
  • icing sugar

Instructions

  • Preheat the oven to 175°C/fan 160°C. Butter a 22cm tin and line its bottom with baking paper.
  • Melt the butter in a pan set over medium heat, and add the saffron, stirring well.
  • Off the heat, mix in the white chocolate, and stir using a silicon spatula until fully melted.
  • Now whisk in the sugars, salt, and the eggs, one at a time, mixing well after each addition.
  • Add the flour, and mix until just combined.
  • Pour the batter in the prepared tin, and bake for 30 minutes - the edges should be set, while the middle remains wobbly.
  • Let the cake cool completely in the fridge for at least 4 hours, preferably overnight, before serving.
  • Serve the cake in thin wedges, with a generous spoonful of custard and sliced clémentines, or perhaps with loosely-whipped cream and fresh raspberries. Even sometimes, only a light dusting of icing sugar is enough.

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