Danish Saffron Cake

Traditional Danish sponge smelling of saffron
found on dansukker.dk
Danish Saffron Cake

Saffron has a central place in Scandinavian Christmas traditions, or the spice is used in larger cakes like here and in several traditional cookies.

3 large eggs
2 dl [0,4 pt] sugar
½ dl [0,1 pt] golden syrup (Lyle’s or simiar)
1 teaspoon vanilla sugar / vanilla
50 g [1,75 oz] butter
1 dl [0,2 pt] milk
0.5 g [0,02 oz] safran (1 pack)
3½ dl [0,7 pt] flour
2 teaspoon baking soda
A little salt
Butter and sugar for the mould
Icing sugar to sprinkle over the cake


[1] Set the oven to 175° C / 345° F.

[2] Whip eggs, sugar, syrup and vanilla sugar/vanilla white and very airy.

[3] Melt the butter, add the milk with the saffron and bring to a boil.

[4] Mix flour, baking soda and salt carefully into the egg mixture with the saffron milk.

[5] Butter a ring mould and sprinkle it with sugar. Pour in the dough.

[6] Bake the cake in the middle of the oven for 30-35 minutes. Check with a thin wooden stick or baking needle to see if the cake is finished. the stick /needle should not be sticky.

[7] Let the cake cool and then vault it out on a grid and sprinkle with icing sugar.