Saffransandkaka: Saffron Sand Cake

Saffransandkaka: Saffron Sand Cake is easy to make, festive and so delicious! 

Get this and 23 more Swedish Christmas recipes in my ebook: 24 Days of Christmas! 

Recipe Origin

When brainstorming what recipes to do for Christmas this year a friend suggested sand cake. He had fond memories of his grandmother’s version and suggested I add saffron to make it more “Christmassy”. 

Saffron in Sweden

To Swedes saffron means Christmas! Sand cake is not usually saffron-flavored but to make something “Christmas” flavored in Sweden you have to add saffron. This cake contains a hefty amount, giving both a strong flavor and beautiful color. 

Alterations

You do not need to add the full amount of saffron. Add as much or as little as you’d like depending on your preference. 

If you would like to skip the cognac, replace it with the same amount of water flavored with a splash of vanilla extract. I highly suggest using cognac however as it is a big part of sand cake’s distinct flavor. 

Sand Cake?

Saffransandkaka: Saffron Sand Cake also has a crumbly “sandy” texture – hence the name. The texture comes from the large amount of potato starch. I have never tried making this cake with corn starch as a substitute and I’m not quite sure it would work the same way. 

In Sweden potato starch is called potatismjöl and is very easy to find. Its in every grocery and is quite common.

It is also fairly easy to find in the US. I have often found it at Whole Foods. I like the one from Bob’s Red Mill.  

Breadcrumbs

I like to line my pan with butter and breadcrumbs instead of butter and flour. The breadcrumbs help the cake release easily but don’t impart any white patches the way flour does. Just make sure the breadcrumbs are unsalted and unflavored! 

Let it Age

This cake can be eaten the day it’s made, of course, but it really gets better the second day. The flavors have time to meld and mellow and the texture gets even softer. I highly suggest waiting a day to eat it, if you can wait that long! 

Print Recipe

Saffransandkaka: Saffron Sand Cake

This cake is easy to make, festive and so delicious!

Ingredients

Cake

• 225 g butter
• 25 g oil
• 225 g sugar
• 3 eggs
• 40 g cognac
• 120 g all-purpose flour
• 75 g potato starch
• 1½ tsp baking powder
• 1 tsp vanilla sugar OR vanilla extract
• 1 g saffron

Icing

• 1 egg white
• 30 g water
• 200 g powdered sugar

Instructions

Day 1

• Mix the eggs and saffron together. Refrigerate overnight.

Day 2

• Butter and dust a cake or bundt pan with bread crumbs.
• Cream together the butter, oil and sugar.
• Whisk in the saffron-infused eggs in three additions. Make sure the eggs are fully incorporated into the butter before adding more.
• Add the cognac and mix until fully combined.
• Combine the all-purpose flour, potato starch, baking powder, and vanilla sugar in a separate bowl.
• Gently fold the dries into the batter until no streaks remain.
• Spoon the batter into the form. Smooth down the top then knock against the counter to get out any air bubbles.
• Bake at 175°C(350F) for approximately 30 minutes or until a toothpick comes out clean.
• While the cake cools, prepare the glaze by mixing the egg white, water and powdered sugar together.
• Once the cake is no longer hot, but still warm, tap the pan vigorously on the counter and knock out the cake.
• Pour the glaze over the cooled cake, ensuring it’s completely covered.
• Allow the cake to sit until the glaze stops dripping.
• Transfer the cake to a plate and let it rest at room temperature overnight. This improves the texture of the cake.

Day 3

• Serve and enjoy!

Notes

My bundt pan comes from my grandmother and in testing this recipe I did not realize how small it is. It only holds 900mL(3 cups). A standard American bundt pan holds 10-12 cups. For that you would need to double this recipe. Or you can just use a 20cm(8in) cake tin.