Sticky Saffron Cake

A perfect winter-time dessert, or a nice treat to nibble with a cup of Glögg (mulled spiced wine). You can serve this on its own, or with a dollop of whipped cream, and perhaps some berries. It's very adaptable, like almost all of my recipes.


Sticky Saffron Cake

100 g butter
200 g white chocolate, finely chopped
1/2 gram saffron
3 tbsp golden syrup
3 eggs
3 tbsp sugar
1/2 vanilla bean, scraped out seeds
1/2 tsp salt
90 g flour

Melt the butter. Add the chocolate, and stir until smooth. Add the saffron and syrup and one egg at a time. Stir well between every addition. Finally stir in the dry ingredients - sugar, vanilla, salt and flour.

Butter a springform tin (mine is 24 cm) and sprinkle with coconut. Pour in the batter.

Bake at 175°C for about 15 minutes. Maybe a little bit longer - check and see. It should be a little bit wobbly in the middle, but mostly set. Chill completely before serving, over night is ideal.