Swedish Saffranspannkaka - -Saffron Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- 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
- 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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RECIPE SUBMITTED BY
MarieFromSweden
Stockholm