In Sweden anything with saffron is considered Christnassy and festive, and that’s the reasoning for making this chewy saffron and white chocolate cake for the book club Christmas dinner.
It’s very yummy without being too sweet and although quite pretty it would have been even prettier with the intended icing. I was convinced I had icing sugar at home but there was none in the cupboard, so I served it plain and that worked well too. I had creme fraiche on the side (that was intended for the frosting) but lightly whipped cream works well too.
Saffron and white chocolate cake, serves 10
Translated from and adapted after Ica’s recipe.
150 g white chocolate
150 g butter
1/2 g saffran
160 g caster sugar
60 g plain flour
1 tsp vanilla
200 ml crème fraiche
50 ml icing sugar
1/2 tsp vanilla
Preheat the oven to 175°C. Butter and flour a 24 diameter springform. Melt chocolate and butter in a Bain Marie or in the microwave. Add the saffron and leave to cool/dissolve a for a few minutes.
Mix the dry ingredients in a bowla and add to the melted chocolate. Add egg and vanilla and mix until smooth. Pour the batter into the springform and place in the middle of the oven. Bake for 23-25 minutes. Leave to cool.
Beat crème fraiche, icing sugar and vanilla until smooth and quite set and spread ut onto the cake. Add pomegranate seeds.