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Soft saffron cake
Soft saffron cake
4.3
9 Reviews.
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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
A typical way to do a pie in Sweden is to use beef minced meat. You can add different ingredients in this pie. The pie has a bottom but no top.
This is a homemade European spongecake topped with whipped cream and sweet strawberries. To make the bottom high and fluffy it's important to mix the eggs and sugar a few minutes with an electrical mixer, instead of adding more baking soda as for the American sponge cakes. You can add chocolate on the sides of the cake to give a more luxury touch.
This is a dish based on potatoes and whatever meat product you have as left over at home, like sausages, ham, bacon or kassler. Best served with fried eggs and salt cucumber or cooked beets.
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