Swedish saffron blondies
https://fannyzanotti.com/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.
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.