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.

8 pieces

45 minutes

Rating (1 ratings)


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

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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