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This is a saffron version of the very popular Swedish chocolate mud cake called “kladdkaka”. This one is a gluten free version made with almond flour and white chocolate. It is prepared in a few minutes and is perfect for a spontaneous dessert. If you want a sauce on the side whip cream fits nicely together with the cake.
Ingredient List for 10 servings:
0,5
gr
Saffron
130
gr
Almond flour
100
gr
Margarine
100
gr
White chocolate
100
gr
Sugar
2
Eggs
0,25
teaspoon
Flake salt
Oven temperature:
180 degrees Celsius
Instructions:
Preheat the oven at 180 degrees Celsius.
Place a baking paper in a baking form with removable edges.
Melt the margarine in a casserole, and add the the saffron and the white chocolate and stir until the chocolate is melted.
Add the sugar, almond flour and the eggs and stir together.
Pour the batter in the baking form and place in the middle of the oven for 25 minutes.
Take out the cake and let it cool down before serving it.
A selection of recipes from the same country.
This recipe is from
Sweden
Swedish soft flatbread have a wide variation of use. They are perfect as a wrap, starter or a side dish. It is also possible to eat them as breakfast, or prepare them and have them on the road. This version is perfect as a starter do to its salty taste of the olives and creaminess of the cheese.
This Swedish prince cake is another version of the famous princess cake. It is a homemade blueberry cake which is a hit at any birthday parties in the autumn when it is high season for blueberries. It is a creamy cake with a blueberry and white chocolate filling, topped with a layer of marzipan.
In Sweden it is common to bake cakes and buns with saffron between the first Sunday of advent and Christmas. The cakes and buns are served as Swedish fika often together with coffee or tea. This is traditional chocolate balls but made with saffron instead.
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