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Saffron Recipes

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Scandinavian Honey Saffron Cake


For the cake:

3 Cups flour
1 TB. baking powder
1-2 tsp. ground cardamom
1/2 tsp. salt
1 small pinch saffron steeped in 1/4 Cup hot milk
3/4 Cup honey
1/2 Cup butter (1 stick), room temperature
3/4 Cup sugar
3 eggs (room temperature)
3/4 Cup whole milk (room temp)

For the syrup:
1/3 Cup honey
1/3 Cup hot water
1 TB. lemon juice (juice of 1/2 lemon)
2 Cups whipping cream
1/4 Cup honey

Preheat oven to 325°. Coat a 9x13 pan with olive oil and set aside. In a medium bowl, stir together the flour,baking powder, cardamom and salt. Set aside. In a large bowl, beat the honey and butter at medium speed for 2minutes. Slowly add the sugar, beating constantly. Add the saffron milk and the eggs, one at a time, beating 1minute after each addition. Gradually add the dry ingredients alternately with the milk, beginning and endingwith dry ingredients. Spread evenly into the pan. Bake at 325° for 40-45 minutes, until a toothpick inserted in thecenter comes out clean. Cool in the pan on a wire rack for 10 minutes.

While the cake cools, combine the syrup ingredients and allow to cool slightly. With a long wooden skewer, pokeholes in the cake, poking through to the bottom of the pan. Coat the cake with the syrup, using it all and coveringthe whole top of the cake. Cool completely.

In a medium bowl, beat the whipping cream at medium-high speed until soft peaks form. Drizzle in the honey,beating just until blended. Serve the cake with dollops of the whipped cream.

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