This saffron cake is often served for fika, a morning or afternoon break in Sweden when people gather and enjoy sweets and coffee. Our version uses whole-wheat pastry flour for added fiber and almond flour for nutty flavor.

EatingWell Magazine, January/February 2022

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Credit: Jacob Fox

Recipe Summary

active:
25 mins
total:
2 hrs 30 mins
Servings:
16

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray, line with parchment paper and spray again.

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  • Melt butter in a medium saucepan over low heat and add saffron. Set aside to cool slightly.

  • Meanwhile, beat eggs and granulated sugar in a large bowl with a hand mixer, or stand mixer fitted with the whisk attachment, on high speed until pale yellow, about 3 minutes. With the mixer on low, add milk, oil and the saffron butter. Mix for 1 minute. Whisk all-purpose flour, whole-wheat flour, almond flour, baking powder and salt in a medium bowl. Stir into the batter using a flexible spatula. Stir in raisins. Pour the batter into the prepared pan.

  • Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool for 10 minutes. Run a knife around the pan edge and unmold the cake onto a wire rack. Cool completely, about 1 hour. Top with almonds; dust with confectioners' sugar, if desired.

Equipment:

9-inch springform pan, parchment paper

Nutrition Facts

1 slice
315 calories; protein 5g; carbohydrates 37g; dietary fiber 3g; sugars 20g; added sugar 16g; fat 17g; saturated fat 6g; cholesterol 54mg; sodium 120mg; potassium 140mg.
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