Swedish Saffranspannkaka - -Saffron Cake

1. 1

   Boil the rice on low heat with salt and water until almost all the water is gone.

2. 2

   Blend in the cream and continue to boil, pour in the milk now and then to get a creamy porridge, takes about 30 minutes.

3. 3

   Take off the heat and stir in saffron strands, sugar and almonds.

4. 4

   I use a little vodka to dissolve the saffron in!

5. 5

   Stir up the eggs with a fork and stir them into the porridge; blend everything together.

6. 6

   Pour the batter into a buttered oven dish about 11 x 15 inches.

7. 7

   Bake at 225u00b0C/435u00b0F about 30 minutes, test with a stick--it should not be too dry or too moist.

8. 8

   When serving, cut it up directly from the dish and serve with whipped cream and jam.

* Per serving · 4 servings · Values may vary.

No additional tips available.