Swedish Saffranspannkaka - -Saffron Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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