A recipe for a juicy Christmasy sponge found on regal.no
A version of the classic sponge, with a little added Christmas taste of saffron, orange and almond. Perfect for coffee or a cup of tea, or why not a hot mug of gløgg to complete the taste of Christmas.
50 g [1,75 oz] butter, melted
0.5 g [0,02 oz] of saffron
Grated peel from 1 orange
180 g [6,4 oz] (2 dl / 0,4 pt) unrefined cane sugar (demerara)
200 g [7 oz] grated almond paste
0.5 dl [0,1 pt] milk
0.5 dl [0,1 pt] cream
225 g [8 oz] (3 3/4 dl / 0,75 pt) flour
2 teaspoons baking powder
A pinch of salt
 Melt the butter, add saffron and grated orange peel.
 Whip eggs and sugar light and airy and add the grated almond paste.
 Pour the cream and milk into the egg mixture and stir well.
 Mix flour, salt and baking powder in a bowl.
 Pour the butter mixture into egg mixture and stir well.
 Add the flour mixture, and stir gently till you got a smooth batter.
 Butter a bread mould with melted butter and sprinkle with flour or breadcrumbs and pour in the batter
 Place in the middle of the oven and bake at 175 C / 345 F for 45-50 minutes.
 Vault the cake onto a grid and let it cool completely.