Swedish Saffranspannkaka Saffron Cake Recipes

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SWEDISH SAFFRANSPANNKAKA - -SAFFRON CAKE



Swedish Saffranspannkaka - -Saffron Cake image

It's a Swedish specialty from a island called Gotland that my father's from. It's not a pancake--it's actually a saffron and rice porridge that is given the addition of almonds, cream, and eggs and poured in a dish and baked in the oven. It's served with whipped cream and a jam made from a special berry from the island called salmbar but mulberry is a good substitute. It should not be to dry or to moist = lagom in Swedish--it means just right. It can be served slightly warm or cold. I love it, hope you enjoy!!

Provided by MarieFromSweden

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup short-grain rice
1/2 teaspoon salt
1 1/2 cups water
1 1/4 cups cream
1 cup milk
saffron strand (one envelope)
2 tablespoons sugar
1/2 cup almonds, skins removed and roughly chopped
5 eggs

Steps:

  • Boil the rice on low heat with salt and water until almost all the water is gone.
  • Blend in the cream and continue to boil, pour in the milk now and then to get a creamy porridge, takes about 30 minutes.
  • Take off the heat and stir in saffron strands, sugar and almonds.
  • I use a little vodka to dissolve the saffron in!
  • Stir up the eggs with a fork and stir them into the porridge; blend everything together.
  • Pour the batter into a buttered oven dish about 11 x 15 inches.
  • Bake at 225°C/435°F about 30 minutes, test with a stick--it should not be too dry or too moist.
  • When serving, cut it up directly from the dish and serve with whipped cream and jam.

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