My mother Ulla makes this saffron cake every year at Christmas. She always complains that the raisins keep sinking to the bottom, but it doesn't change the fact that this beautiful golden yellow saffron cake is absolutely delicious!

Instructions:

Turn the oven to 350 degrees (175 degrees Celsius.)
Beat the eggs and sugar until the mixture is fluffy.
Grind the saffron together with some sugar and add it to the batter.
Mix the other ingredients (put the baking powder with the flour) and beat until it's a smooth batter.
Grease a cake tin and sprinkle bread crumbs, granulated sugar or semolina on top.
Pour the batter into the tin and bake for about 45 minutes.
Put the cake on a nice plate and let it cool.
Dust your cake with powdered sugar and decorate with dried saffron.

This cake tastes great as it is, but I also love eating it together with berries and whipped cream. It's the perfect Christmas treat! Try serving it with cherries, it's my favorite. Raspberries, blueberries and blackberries are great options too. Enjoy!

Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth