Saffron Bundt Cake with Pears
Across Scandinavia in December you will likely be offered a saffron-flavoured Lucia bun in honour of the Feast of St Lucia. I also make this beautiful, light saffron cake with pears.
100ml whole milk
0.5g ground saffron
2 large or 3 small pears
A little lemon juice
325g caster sugar
300g plain flour
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon of salt
50g Greek yogurt
Icing sugar, for dusting
A 25-cm Bundt pan or ring pan, greased
Preheat the oven to 180°C (350°F) Gas 4.
Dust the greased Bundt or ring pan with the breadcrumbs, tipping out the excess.
Melt the butter and add the milk and ground saffron. Stir to combine and set aside to infuse.
Peel and core the pears and cut into bite-sized chunks. Add a dash of lemon juice, stir and set aside.
In a mixing bowl, beat the sugar and eggs until thick, light and fluffy using a balloon whisk or a hand-held electric whisk. Mix the remaining dry ingredients together and sift into the egg mixture. Fold in until incorporated. Add the Greek yogurt and saffron-milk mixture and fold gently until completely combined. Pour the cake batter into the prepared Bundt pan. Add the pieces of pear – these will sink down during baking.
Bake for around 30–35 minutes in the preheated oven or until a skewer inserted into the middle comes out clean. Leave to cool in the pan before turning out onto a serving tray. Dust with icing sugar and serve, sliced, with a good dollop of whipped cream.
ScandiKitchen: Fika & Hygge by Bronte Aurell (Ryland Peters & Small, £16.99) Photography by Peter Cassidy
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[Image Credits: Ryland Peters & Small]
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