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Soft saffron cake
Soft saffron cake
4.3
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What taste better during the holidays than a home made cake after a big celebration feast. This soft saffron cake is perfect for that and is is big enough for 15 friends and family members. To save time and energy you can prepare it the day before.

Ingredient List for 12 servings:
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1 gr Saffron
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150 gr Almond paste
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6 Eggs
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200 gr Margarine
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240 gr Flour
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200 gr Sugar
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150 ml Milk
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3 teaspoons Baking powder
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1 teaspoon Vanilla sugar
Oven temperature:
175 degrees Celsius
Instructions:
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Preheat the oven at 175 degrees Celsius.
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Melt the margarine together with the saffron in a casserole and let it cool down for 10 minutes.
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Grate the almond paste.
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Mix the eggs and the sugar together so it becomes fluffy and white.
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Add the butter, grated almond paste and the milk and stir it all together.
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While stirring add the flour, vanilla sugar and the baking powder.
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Place a baking paper on a baking sheet approx 30 cm x 40 cm in size.
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Pour the batter on the paper and place the cake in the middle of the oven for 15-20 minutes. Take it out an let it cool down.
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Before serving the cake cut it in small squares and sprinkle icing sugar on top.
A selection of recipes from the same country.
This recipe is from Sweden
This is a homemade recipe of the famous Swedish chocolate biskvi. It is a cookie with a chewy almond bottom, creamy chocolate butter filling and a chocolate shell. You will find these cookies in almost every coffee shop in Sweden, but it is not that many people that make them at home. Traditionally the cookies are dipped in dark chocolate. These cookies are very common for Swedish ”fika”.
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.
A creamy shrimp salad with lumpfish caviar and dill, named after a town in Denmark. Perfect as a starter on withe bread.
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