Saffron mud cake
8 pieces
45 minutes
Ingredients
- 100 g butter
- 1/2 g saffron (1 packet)
- 100 g white chocolate
- 170 g Dansukker Fairtrade Organic Cane Sugar
- 2 eggs
- 100 ml turkish yoghurt
- 120 g flour
- 3 g baking powder
- 1 pinch salt
Trimmings
- whipping cream
- frozen lingonberries
Heat the oven to 200°C using top and bottom heat.
Grease a rectangular, loose-bottomed cake tin, approx. 13 x 36 cm.
Melt the butter and add the saffron. Chop the chocolate and stir it into the butter to make a smooth paste. Add the sugar and whisk well. Then add the eggs, one at a time, and the turkish yoghurt. Mix together.
Combine the flour, baking powder and salt in a bowl and fold them into the butter mixture. Pour the mixture into the tin and bake at the centre of the oven for 13-14 minutes. Allow to cool completely.
Serve with whipped cream and lingonberries.
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