In Sweden the most popular cake is called “kladdkaka” (which means sticky cake). It is a dense sticky chocolate cake similar to a brownie but with a soft and slightly viscous centre. This recipe is also a “kladdkaka” but with saffron instead of chocolate! Just perfect for December! And as with any “kladdkaka” it has these benefits:
- Simple and fast to bake
- Ordinary ingredients
- Easy to vary with additional ingredients and different things to serve it with
- Works really well to store in fridge or even freezer
- Can be baked as individual cakes by using muffin cups
Recipe: SaffransKladdkaka – Swedish saffron sticky cake
Ingredients
- 100 g butter
- ½ g saffron
- 100 g white chocolate
- 2 eggs
- 200 ml sugar
- 120 g flour
Instructions
- Heat the oven to 175°C (350°F)
- Grease and flour a cake pan with removable sides
- Melt the butter, remove from heat then stir in the saffron
- Add the chocolate in small pieces and stir until it has melted
- Mix eggs and sugar in a separate bowl (don't whisk it)
- Pour in the butter mix then carefully mix in the flour
- Now pour ehe cake batter into the cake pan and bake for 20 min
- Let it cool before slicing and serving it
Check out some of our other sweet recipes and Christmas recipes or our other sticky cake alternatives: Swedish chocolate mud cake, or the Swedish chocolate gingerbread mud cake, or the Swedish lemon sticky cake
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