A marriage made in dessert-heaven.
Especially during christmas-time, saffron is a very common ingredient in the swedish kitchen. “Kladdkaka” is the name for this relatively compact but gooey kind of mudcake. So far, I have only tasted the brown chokolate “kladdkakas”, until a very dear neighbor served me this divine white version with saffron. One of the best desserts for a long time and I do not want to hide this pearl of a cake from you. Of course, it is easy and quick to make and it fits perfectly to christmas!
- 100 gr. butter
- 1/2 gr. saffron
- 100 gr. white chocolate
- 2 eggs
- 200 gr. caster sugar
- 120 gr. flour
- butter to grease the cake tin
Preheat the oven to 175 degrees Celsius.
Grease a cake tin (about 20 to 25 cm Ø) with detachable edges.
Melt the butter in a pot, then take it off the heat. Add the crushed saffron.
Chop the chocolate into smaller pieces,
add to the melted butter and stir until the chocolate is melted too.
Mix the eggs and the sugar in a bowl.
Add the chocolate-saffron-butter mixture,
then add the flour.
Pour the mixture into the cake tin.
Bake for about 20 minutes in the oven. Let cool down on a grid. Before you remove the edges of the tin, the cake has to be really cooled.
Serve with raspberries.
So simple, but oh so good…