Not much to tell today, have had a regular day at home with Nemo. Baked a saffron cake that was really good! Followed a recipe from internet but exchanged the regular sugar to fruit sugar to make it a little bit less unhealthy;=) It´s really good and it was easy to do. Have already eaten 2 pieces and it is yummie!
Here´s the recipe:
Saffron cake:
1 package of saffron (0,5 g)
2,5 dl sugar
150 gram butter or margarine
3 egg
1 can of quark 250 gram (I used the light version 1%)
3,5 dl flour
2 teaspoons of baking powder
1 peeled sliced apple
Blend sugar and saffron together. Mix down room temperated butter or margarine so the paste gets porous. Blend down one egg at a time. Add the qwark, flour and baking powder and stirr into a nice texture. Pour down in a buttered and breaded baking tray. Peel and slice the apple and press down the pieces into the paste in various places. Put the tray in the oven at 175 degrees for appr. 40-45 minutes. (I have a hot air oven and I had to lower the temperature a bit and still it got a little bit dark, so the temperature varies depending on your oven)
When it´s ready you can, if you want to, powder icing sugar all over it.
(And there might be words in the recipe that are wrong or not the best ones, since I have translated many words straight from internet lexicons, but I hope you all understand the recipe)
Posts
I'll have to try this - my partner Gary and I still regularly have the coconut/blueberry desert you posted ages ago. It is written in my recipe book as 'Stolen Olzon Dessert!'
ReplyDeleteHej Anette!
ReplyDeleteThanks for keeping posting the recipes ;) so i keep making them and i like what I get :)
Mostly it was cakes....Can't wait to see some soup recie from you once in a while....
Not sure if we have fruit sugar but hope it will be good anyway.
Thank you!!
HAve a nice evening!
Inga (Russia)
Thank you for another great recipe! I've used quite a few of your recipes and have loved all of them. Definitely going to try this one this coming weekend.
ReplyDeleteIt's perfectly translated, don't worry dear Anette :)
ReplyDeleteOkay, just the picture is so mouthwatering that I wanna try to cook it as soon as I can! :D
Thank you for this recipe!
Oh now that I remember... have you heard about an American show called Glee? I really love it, they cover really well songs from various bands and artists and it has even comedy and drama.
Love from Spain
César
Hey Anette!
ReplyDeleteThat looks yum! I baked some gluten free vegan muffins last night. They were certainly different! I am curious, do most people in Sweden speak English? or just some people?
Thanks,
Sarah
Good morning Anette:)
ReplyDeleteHope all is well you and family.
And have the best day possible.
lots of love
Gary
Hi Anette,how's everything?
ReplyDeletehmm that saffron cake looks yummy! Thanks for sharing the recipe,I'll cook it sometime!;=)
Good night and a lovely thursday to you and the boys!
love & hugs from Brazil,
Bru;=)
That sounds interesting, maybe I'll bake one today. I'm not very familiar with saffron, what does it taste like?
ReplyDeleteA hint... Pastries tend to get dark because of fruit sugar (fructose). When baking with fructose, one should lower the oven temperature 20-25 degrees. :)
Dorak: Thanks! I didnt know that. I have just started to use fruit sugar instead. Now I´ll follow your advice the next time;=) Have a nice day!
ReplyDeleteHmmm, seems yummy, thanks for the recipe. :) And good idea to replace sugar with fruit sugar instead!
ReplyDeleteHave a good day :)
Steff
This sounds delicious! I might try and make this one day! :)
ReplyDeleteHello Anette !!
ReplyDeleteAwesome,i also did a cake :D
I might try this cake one day !!
Im sure your cake is great !!
Have a nice day :D
Kisses and Hugs from Portugal
Liliana
So I baked this cake. I'm not quite sure if I like it or not. :D
ReplyDeleteIt's not bad at all but getting used to saffron takes time, I guess.
Somehow it made me think of raspberries and now I have to bake a new cake with them, just to find out if they actually match. :D