8 Serves
64 Mins
Preheat your oven to 175°C and grease a baking pan.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
162 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
205 mg / 1,250 mgPotassium
72 mg / 4,700 mgSodium
171 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
26 g / 50 gSaturated Fat
10 g / 20 gCholesterol
115 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
In a large mixing bowl, whisk together the flour and baking powder.
In a separate bowl, cream the butter and sugar together until light and fluffy using an electric mixer, then beat in the eggs and vanilla extract.
Gradually combine the wet and dry ingredients, folding them together until just incorporated.
Pour the batter into the prepared baking pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Steep the saffron in a small amount of warm milk, then pour this mixture over the cooled cake to soak.
3
g50
g10
g
Danish