Monday, January 24, 2011

Soft Saffron Cake

50 grams butter
125 ml milk
2 eggs
2 dl sugar
1 packet saffron (1 / 2 g)
3 dl flour
1.5 teaspoons baking powder

50 grams cream cheese
1.5 cup powder sugar
1 teaspoon vanilla sugar
tablespoon cranberry

1. Preheat the oven to 175 degrees. Butter the cake form and dust in breadcrumbs.

 Melt the butter and pour the milk on top. Beat eggs, sugar and saffron until fluffy and fold into the milk mixture.

3. Mix flour, baking powder and fold into the mixture. Pour into cake form and bake in the bottom of the oven for 35 minutes. Let the cake cool before you turn it out on a serving plate.

4. Mix the philadelphia cream cheese with the powder sugar and vanilla sugar. Drizzle the frosting over the saffroncake and top with cranberries.

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