Swedish Saffranspannkaka - -Saffron Cake

It’s a Swedish specialty from a island called Gotland that my father's from. It's not a pancake--it's actually a saffron and rice porridge that is given the addition of almonds, cream, and eggs and poured in a dish and baked in the oven. It’s served with whipped cream and a jam made from a special berry from the island called salmbar but mulberry is a good substitute. It should not be to dry or to moist = lagom in Swedish--it means just right. It can be served slightly warm or cold. I love it, hope you enjoy!!

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1  cup short-grain rice
• 1⁄2 teaspoon salt
• 1 1⁄2 cups water
• 1 1⁄4 cups  cream
• 1  cup milk
•  saffron strand (one envelope)
• 2  tablespoons sugar
• 1⁄2 cup  almonds, skins removed and roughly chopped
• 5  eggs

Directions

1. Boil the rice on low heat with salt and water until almost all the water is gone.
2. Blend in the cream and continue to boil, pour in the milk now and then to get a creamy porridge, takes about 30 minutes.
3. Take off the heat and stir in saffron strands, sugar and almonds.
4. I use a little vodka to dissolve the saffron in!
5. Stir up the eggs with a fork and stir them into the porridge; blend everything together.
6. Pour the batter into a buttered oven dish about 11 x 15 inches.
7. Bake at 225°C/435°F about 30 minutes, test with a stick--it should not be too dry or too moist.
8. When serving, cut it up directly from the dish and serve with whipped cream and jam.