Saffron cake with cream cheese frosting

I have the world’s longest list of cakes to bake and recipes to be tested. Every time I get an idea I write it down, and through the time this has resulted in quite the list. I could bake every day for the rest of the year if I had the time!

The other day I was in the mood for saffron cake. This cake reminds me of my Swedish family, since Swedes has the best tradition of baking with saffron. I wish us Danish used saffron more for baking – it’s delicious!

I used two small spring forms (15 cm) and there will be enough cake for 8-10 guests.

200 g butter

0,5 g saffron
270 g suger
2 eggs
1½ dl milk
240 g flour
2 tsk baking powder

  • Preheat the oven to 175 °C and butter two small round pans (15 cm).
  • Melt the butter in a small pot and add the saffron and 1 Tbs of the sugar.
  • In a bowl whisk thee egg together with the remaining sugar until fluffy. Add the butter mixture and the milk while stirring.
  • In a new bowl sieve the flour and the baking powder and then add it to the bowl with the wet ingredients and stir it together.
  • Pour the batter into the prepared pans and bake the cakes in the oven for app. 25 minutes or until a toothpick inserted comes out clean.
  • Leave the cakes to cool completely.

450 g powdered sugar
75 g unsalted butter, room temperature
190 g cream cheese, cold from the fridge

  • Whisk together the powdered sugar and the butter at medium speed, until combined.
  • Add the cream cheese all at once and whisk until incorporated. Turn the speed up to high and keep whisking until the frosting is light and fluffy (app. 5 minutes).

Assembling of the cake

  • Cut the tops of the cakes so that they are comletely levelled.
  • Add a good layer of frosting in between the two layers of cake and finish off with frosting the top and sides of the cake.

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