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.