Tag: blondies

  • Saffranskladdkaka

    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?

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    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.