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swedish saffranspannkaka saffron cake



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  • Carbohydrates: 436.9
  • Fats: 41.0
  • Dietary Fiber: 20.0
  • Minerals: 13.0
  • Proteins: 24.0
  • Vitamins: 61.0
  • Water: 12.0


  1. Boil the rice on low heat with salt and water until almost all the water is gone
  2. Blend in the cream and continue to boil
  3. Pour in the milk now and then to get a creamy porridge
  4. Takes about 30 minutes
  5. Take off the heat and stir in saffron strands
  6. Sugar and almonds
  7. I use a little vodka to dissolve the saffron in !
  8. Stir up the eggs with a fork and stir them into the porridge
  9. Blend everything together
  10. Pour the batter into a buttered oven dish about 11 x 15 inches
  11. Bake at 225c / 435f about 30 minutes
  12. Test with a stick--it should not be too dry or too moist
  13. When serving
  14. Cut it up directly from the dish and serve with whipped cream and jam

Step 9

Total Time in Minute 70

Ingredients Count 9

cooking swedish saffranspannkaka    saffron cake

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Short-grain rice





Saffron strand




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