Saffron Kladdkaka

DrygastDrygast, 2021-11-29

Swedish classic in saffron version


  • Servings12 Portions
  • AllergensEggs, Milk, Wheat


  • Cook Time45 min

Swedish classic in saffron version that is perfect for winter and specifically Christmas time. How can it go wrong when you mix 2 Swedish favorites - kladdkaka and saffron? The answer is that it can not go wrong but it will be fantastically good.

I can not understand how it has taken so long for me to discover this fantastic creation, but now that I have tasted it, there will be many saffron kladdkakor in the future. Most of the recipes I tested were too sweet so I have adjusted a recipe that I think is more balanced, especially if you use the lemon topping I write about below. If you like really sweet cakes, it is of course possible to increase the amount of sugar, although I would rather put this extra sugar in the lemon mixture as it is easier to adjust this afterwards.

Like most other cookies, this recipe does not contain any baking soda. The idea is that the cake should rise, but only slightly around the edges and then the middle will be sticky according to what you in other pastries might consider to be too doughy. If you succeed with that, its exactly what a good kladdkaka should look like.

You can eat the cake directly from the oven when it is baked, but I think it gets better after some time in the fridge. It is also easier to cut into pieces and serve when it is cold. If you want it warm, you can heat it quickly in the microwave instead. Kladdkaka can also be frozen - if you divide the cake into pieces and then wrap them in plastic, they stay in the freezer for a long time. Just pick out as many pieces as needed and let them thaw in the fridge or room temperature.

You can eat this cake completely without accessories, but I think it will be extra good with something sour to balance the sweetness. There is some sugar in the batter and white chocolate is also very sweet so I think something is needed that balances this sweetness somewhat. Sweetened lingonberries are really good and the lemon mix I describe below also fits really well. You can also have sour berries such as. raspberries or currants. Raspberry cream is a common accessory (whipped cream with added raspberries). If you think the cake needs more sugar, you can powder icing sugar over everything before serving.

I bake this cake in a cake tin that has a diameter of 24cm. Time and temperature may need to be adjusted slightly if you use a different cake tin. Also keep in mind that ovens can be different and adjust time and temperature as needed.



Nutrition Facts*

 TotalServing100 g
Energy4147.11 kcal345.59 kcal354 kcal
Carbohydrates448.8 g37.4 g38.31 g
Fat238.99 g19.92 g20.40 g
Protein57.29 g4.77 g4.89 g
Sugar309.28 g25.77 g26.40 g
Salt3.87 g0.32 g0.33 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


  1. Preheat the oven to 175°C.
  2. Melt the butter in a saucepan over low heat together with the saffron.
  3. Add the white chocolate, turn off the plate and let the hot butter melt the chocolate.
  4. Whisk sugar and eggs. You do not need to whip in lots of air here so it becomes fluffy, just a little so it mixes well. The idea is that the cake should be sticky in the middle, not fluffy.
  5. Mix in the lemon juice.
  6. Turn (or whisk in) the butter, saffron and white chocolate mix.
  7. Sift and fold the flour in.
  8. Place parchment paper in the bottom of a cake tin with a removable sides. If necessary, butter the sides of the cake tin, but I do not think it is necessary.
  9. Pour the batter into the cake tin. Use a spatula to get all the dough, which is quite sticky, into the mold.
  10. Bake the cake in a 175°C oven for 20 minutes.
  11. Remove the cake from the oven and allow to cool. Store in the refrigerator.
  1. Mix cream cheese, lemon juice and lemon zest well. Spread over the cake or serve on the side.
  2. The idea is that this mix should be sour and balance sweetness from the cake, but if you prefer a sweeter topping, you can also mix in icing sugar.
  3. Serve with sweetened lingonberries.