Swedes traditionally serve gingerbread cookies and saffron buns with glögg. Holiday Saffron Cake, a much easier version of the traditional saffron buns, is a subtly flavored treat. Place butter and ...

Preheat oven to 325 degrees. Grease a 9-inch cake pan with olive oil, then line it with parchment paper. Make honey-saffron syrup: Stir all ingredients together until sugar dissolves and syrup takes ...

Prepare the crepes In a blender, combine the milk, flour, water eggs, olive oil, saffron, salt, and pepper and blend until smooth. Transfer the mixture to a bowl and stir in the scallions. Let the ...

Preheat the oven to 180°C/350°F/gas mark 4. Grease and base-line a 20cm (8in) springform cake tin. Put the milk and saffron into a small pan. Heat gently (but don’t boil), then pull off the heat. Stir ...

1. Make the Cake: Preheat the oven to 250°. Butter a 9-by-13-inch metal baking pan and line the bottom with wax paper or parchment paper. Butter and flour the paper. In a medium bowl, whisk the cake ...

Allow the saffron to steep in the hot apple juice and honey as soon as you start preparing the cake. Grease and completely line a tin - 22 cm round and at least 5 cm deep tin. A spring form tin is ...

Nearing the end of meyer lemon season, now is the time to make your last batch of meyer lemon sorbet. Meyer lemons are sweeter and more floral in flavor than regular lemons. Not quite tart enough for ...

Saffron is said to have landed in Sweden during the 1300s, thanks to trade with Asia. Its consumption was reserved for feasts and holidays, when it appeared in sweet cakes, breads and buns. Yeasted ...