So the second Sunday of advent passed by in a flash.. the whole month of December goes by so quickly. And suddenly it’s a new year. I feel like I’m not as efficient as I used to be. Maybe it’s just the fact that I’m trying to be at bit more mindful of where I spend my energy. I know I mention this every year but it’s just so DARK. You kind of forget!
In December, baking Lussekatter (saffron buns) is an absolute must for me (and for maaany other Swedes of course). But this year I wanted to try something a bit different. Namely a soft saffron cake. So I baked this cake twice. One with “regular” milk and one with coconut milk and both turned out incredible. The one with regular milk is possibly a bit fluffier. Just ever so slightly. Both delicious. And then I made a white chocolate ganache with coconut milk instead of cream. Oh my! So good! I will definitely be trying that again with dark chocolate as well. Maybe for another blogpost!
Yields one bundt cake, serves 8-10
I highly recommend making this cake with coconut milk (full fat), but if you’re not a fan of coconut, you can use regular milk in the cake in place of coconut milk and heavy cream in the ganache. I’ve tried it and it works beautifully! I usually soak my saffron for about a week before baking with it to extract as much flavor as possible, but doing it an hour or so before is better than not doing it at all. If you don’t have dark rum, you can use any hard liquor. If you don’t want to use any type of alcohol, you can let it soak in 1 tbsp. warm water for an hour before using. Cake recipe adapted from here.
- 0,5 g (approximately 1/4 tsp) saffron
- 1 tsp. granulated sugar
- 1 tbsp. dark rum
- 200 g (1 3/4 sticks) butter
- 150 mL (2/3 cup) coconut milk
- 240 g (1 2/3 cups) all purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 2 large eggs
- 270 g (1 1/4 cups) granulated sugar
- 50 g (1.8 oz) white chocolate, finely chopped
- 60 mL (1/4 cup) coconut milk
- pinch of salt
- 1/4 tsp. vanilla powder
- Powdered sugar, for dusting
- Grind the saffron with 1 tsp. sugar and put in a small jar. Add dark rum and cover with a lid or plastic wrap and leave it in room temperature for at least one hour.
- Preheat oven to 175°C (350°F). Grease and flour a 4 1/2 – 5 cup bundt pan (recipe makes approximately 4 cups of batter).
- Melt the butter in a saucepan. Add the coconut milk and saffron mixture and set aside.
- Stir together flour, baking powder and salt in a medium bowl. Set aside.
- Beat together the eggs and sugar until light and fluffy, about 2-3 minutes. Add the butter mixture and stir until combined. Add the dry ingredients and stir until batter is smooth.
- Pour batter into the prepared bundt pan and bake on the bottom rack of the oven for 40-45 minutes or until a cake tester comes out clean. Leave the cake to cool in its pan for 15 minutes before inverting it onto a cooling rack to cool completely.
- Put the finely chopped chocolate in a small bowl. Heat the coconut milk in a saucepan until hot, but not boiling. Pour the hot coconut milk over the chocolate and let stand for 30 seconds.
- Stir with a small spoon until chocolate is melted and ganache is smooth. Add the salt and vanilla. Leave to cool until slightly thickened (it won’t thicken a lot though). Dust cake with powdered sugar and drizzle with ganache.