A seasonal saffron cake - Very tasty and easy to make
How to do it
100 g butter
1/2 g saffron
100 g white. chocolate
2 dl white sugar
2 dl flour (120 g)
butter for the mould
Set the oven to 175 ° C.
Grease a mold with a removable edge, about 24 cm in diameter (for 12 pieces).
Melt the butter in a saucepan, remove the saucepan from the heat.
Add the saffron.
Break the chocolate in smaller pieces and put them in the butter, stirring so that the chocolate melts.
Mix eggs and sugar in a bowl. Add the butter mixture and add the flour. Pour in the batter into the form.
Bake the cake in the middle of the oven for about 20 minutes.
Allow to cool before serving.
To serve: Serve with raspberries or raw lingonberries and lemon cream. A lemon cream is eaily made by mixing some creme Turkish yoghurt with lemon juice and lemon zest.