Saffron mud cake
Saffron mud cake with whipped cream and tart lingonberries. This mud cake with saffron, white chocolate and yoghurt strikes the perfect balance between sweet and tart.
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
Instructions
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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