How to make luxurious and beautiful saffron gato cake

Saffron is said to have arrived in Sweden in the 1300s, thanks to trade with Asia. The consumption of saffron in Sweden is quite large and is often used for holidays. Saffron is used by the Swedish people in cakes, breads and pies.

Saffron tarts are very popular in the region, especially on December 13 - Saint Lucia's Day. Start making Swedish-style saffron gato right now!
Ingredient

• 100 g (⅔ cup) golden raisins, chopped
• ½ teaspoon saffron
• 80 ml (⅓ cup) boiling water
• 125 ml (½ cup ) milk, heated to body temperature
• 3 teaspoons dry yeast
• 3 eggs, lightly beaten
• 110 g (½ cup ) sugar
• 600 g (4 cups ) plain flour
• ½ teaspoon salt
• 125 g soft butter
• Powdered sugar

Cooking notes

• Oven temperature is normal; If using a convection fan, reduce the temperature to 20 °C.
• We use Australian spoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon is equivalent to 20 ml; 1 cup equals 250 ml.
• All herbs are fresh (unless specified) and the cups are lightly packaged.
• All vegetables are medium sized and peeled, unless specified.
• All eggs are 55-60 g.

Instructions for making Swedish saffron cake

• Pour 80 ml (⅓ cup) of boiling water over the pre-packed raisins and saffron in a bowl, then let stand, about 5 minutes. To save the liquid, drain the raisins, pressing in with your hands to remove as much liquid as possible. Set raisins aside.
• Mix the raisin liquid and milk in the bowl of a mixer, then sprinkle the yeast on top, whisk together, then let stand for 5-10 minutes or until frothy. Add eggs and sugar, beat with a whisk to combine.
• Place 450g (3 cups) flour and salt in a bowl and beat slowly for 3-4 minutes or until mixture is smooth and well combined. With the mixer running on medium-low speed, add the butter, about a tablespoon at a time, and beat until the mixture thickens. Add remaining flour and raisins and beat for 3-4 minutes or until mixture is smooth and elastic.
• Cover the bowl with plastic wrap, then leave in a draft-free place for 1-2 hours or until the dough has doubled in size. Use grease and flour in a 22 cm, 2.5 liter (10 cups) Kugelhopf tin. Stir until the powder is dissolved again then pour into the tin, lightly buttering with your hands to smooth the surface. Cover the container with a slightly damp tea towel, then leave in a draft-free place for 1 hour or until the powder rises to the top of the can.
• Meanwhile, preheat oven to 170ºC. Once the cake has risen, bake the saffron for 30-40 minutes or until the cake test strip comes out clean. Cool in the tin for 10 minutes and then remove to a rack to cool completely. Serve with powdered sugar sprinkled on top.

The quintessence of the saffron gato cake lies in the strands of saffron blended in the cake. Choose genuine saffron to evoke a more delicious, rich flavor.

Currently, the genuine Saffron Palace Negin product line of Saffron Palace is imported and distributed exclusively in Vietnam market by Pham Gia Healthcare Co., Ltd.

If you need advice on more information and how to distinguish Saffron to choose the best Saffron, please contact Hotline 0865668388

Note: There are already fake fanpages and websites of Pham Gia and Saffron Palace on the market. To avoid buying fake Saffron Palace products, poor quality on the market, customers can transact with Saffron Palace at official channels:

The only hotline: 0865668388

Fanpage: https://www.facebook.com/SaffronPalaceVietnam.PhamGiaHealthcare

Website: https://www.saffronpalacevietnam.vn/

Saffron Palace Dubai confirms - Pham Gia Healthcare is the exclusive importer and distributor of Saffron Palace products in Vietnam market.