Swedish Saffranspannkaka Saffron Cake
Infused with the luxurious golden hue and aromatic warmth of saffron, Swedish Saffranspannkaka Saffron Cake is a traditional dessert that captures the essence of Scandinavian comfort food. This rich baked delicacy combines creamy rice pudding, sweet sugar, and nutty almonds to create a texture that’s both luscious and satisfying. The saffron lends a subtle earthiness and vibrant color, elevating this cake to a festive treat often enjoyed during special occasions. Served warm or at room temperature, it pairs beautifully with a dollop of whipped cream and a tangy lingonberry or raspberry jam for a perfect balance of flavors. With its simple yet indulgent ingredients, Saffranspannkaka is a delightful way to experience Nordic culinary tradition right in your own kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g Short-grain rice
- 400 ml Water
- 1 l Whole milk
- 0.5 tsp Salt
- 0.5 g Saffron threads
- 100 g Sugar
- 50 g Almonds, finely chopped
- 3 large Eggs
- 1 tbsp Butter (for greasing)
- 200 ml Heavy cream (optional, for serving)
- 100 g Lingonberry or raspberry jam (optional, for serving)
Instructions
Rinse the short-grain rice in cold water until the water runs clear.
In a medium saucepan, bring the water to a boil. Add the rice and salt, then reduce the heat to low, cover, and simmer for about 10 minutes or until the water is absorbed.
Pour the milk into the saucepan with the rice. Stir, then continue to cook on low heat, stirring frequently, for about 40-50 minutes, until the mixture has thickened into a creamy rice pudding consistency.
Remove the saucepan from heat. Crush the saffron threads gently between your fingers or with a mortar and pestle, then stir them into the warm rice pudding. Allow the mixture to cool to room temperature.
Preheat the oven to 175°C (350°F). Grease a medium-sized baking dish with butter.
In a mixing bowl, whisk together the eggs and sugar until light and frothy. Stir in the chopped almonds.
Once the rice mixture has cooled, fold it gently into the egg mixture until well combined.
Pour the batter into the prepared baking dish, spreading it out evenly.
Bake the saffron cake in the preheated oven for 40-50 minutes or until the top is set and golden brown.
Let the cake cool slightly before serving. Serve warm or at room temperature with a dollop of whipped cream and a spoonful of lingonberry or raspberry jam, if desired.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 1735 mg | 75% | |
| Total Carbohydrate | 210.4 g | 77% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 154.9 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 11.5 mcg | 58% | |
| Calcium | 1426 mg | 110% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 1694 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
