Supersmarrig kladdkaka med saffran och en liten touch av vit choklad.
Ca 10 bitar
½ g saffran (1 pkt)
1 msk vodka eller konjak
100 g smör
100 g vit choklad, grovhackad
2 ägg
2 dl strösocker
2 dl vetemjöl
1 msk vodka eller konjak
100 g smör
100 g vit choklad, grovhackad
2 ägg
2 dl strösocker
2 dl vetemjöl
Lingongrädde
3 dl vispgrädde
2 msk strösocker
2 dl lingon, frysta & tinade
3 dl vispgrädde
2 msk strösocker
2 dl lingon, frysta & tinade
Gör så här
1. Sätt ugnen på 175 grader. Låt saffranet ligga i vodkan eller konjaken i ca 15 min.
2. Smörj en form med löstagbar kant, ca 24 cm i diameter.
3. Smält smöret i en kastrull och rör ner saffransblandningen. Blanda ner chokladen tills den har smält.
4. Rör ihop ägg och strösocker i en skål. Rör ner smörblandningen och sikta ner vetemjölet. Häll smeten i formen.
5. Grädda kakan i mitten av ugnen i ca 15 min, den ska vara lite kladdig. Låt kakan svalna i formen.
6. Vispa grädden med strösockret och vänd ner lingonen. Servera kakan med en klick lingongrädde.
Källa: Tidningen Hembakat
Den här kladdkakan måste jag bara prova på till jul, eller kanske t o m till Första Advent. Advent är ju inte så långt borta... Hjälp! Men, visst håller ni med... ? Kladdkakan med saffran ser både julig och otroligt smaskig ut!
* * *
For me saffron is one of the most amazing spices on the planet.
Here's a recipe of a saffron cake I will try to make closer to Christmas.
Saffron cake with a hint of white chocolate
0.5 g of saffron (1 packet)
1 tablespoon of vodka
100 gram butter
100 gram white chocolate, coarsely chopped
2 eggs
200 ml caster sugar
200 ml flour
Lingon berry jam
300 ml cream
2 tablespoons of caster sugar
200 ml of frozen, but thawed lingon berries, (or cranberries)
Oven 175°c/347F
Let the saffron soak in the alcohol.
Spread small amount butter inside a spring form,
24 cm in diameter.
Melt the butter and pour in the saffron mix.
Let the chocolate melt in the same pan. Stir together.
Stir eggs and sugar together in a bowl.
Pour in the butter/saffron/chocolate mix. Stir.
Sift the flour into the bowl. Mix all together.
Pour it all into the spring form.
Approximately 15 minutes in the oven, in the middle.
Cake should be a bit sticky.
Let the cake cool down in the spring form.
Whip the cream, add the sugar and slowly mix in the berries.
Serve the cake with the cream.
Enjoy.
♥
This recipe is originally Swedish
and I know some of you have different measuring systems.
Hopefully you can find a conversion chart online!
Good Luck,
and please let me know if you try making it!
Here's a recipe of a saffron cake I will try to make closer to Christmas.
Saffron cake with a hint of white chocolate
0.5 g of saffron (1 packet)
1 tablespoon of vodka
100 gram butter
100 gram white chocolate, coarsely chopped
2 eggs
200 ml caster sugar
200 ml flour
Lingon berry jam
300 ml cream
2 tablespoons of caster sugar
200 ml of frozen, but thawed lingon berries, (or cranberries)
Oven 175°c/347F
Let the saffron soak in the alcohol.
Spread small amount butter inside a spring form,
24 cm in diameter.
Melt the butter and pour in the saffron mix.
Let the chocolate melt in the same pan. Stir together.
Stir eggs and sugar together in a bowl.
Pour in the butter/saffron/chocolate mix. Stir.
Sift the flour into the bowl. Mix all together.
Pour it all into the spring form.
Approximately 15 minutes in the oven, in the middle.
Cake should be a bit sticky.
Let the cake cool down in the spring form.
Whip the cream, add the sugar and slowly mix in the berries.
Serve the cake with the cream.
Enjoy.
♥
This recipe is originally Swedish
and I know some of you have different measuring systems.
Hopefully you can find a conversion chart online!
Good Luck,
and please let me know if you try making it!
