Almond and Saffron Cake with Whipped Cream and Lingonberries

This is a recipe I've wanted to try for for sometime now, even though it might seem a bit Christmassy with the saffron flavour. Although, I think this cake would be equally tasty without the saffron, and instead of the lingonberries you can add strawberries or some other berries to give it less of a Christmas flavour:-) Experiment! :-)

Almond and Saffron Cake, serves 8

3 eggs

2 dl sugar

2 dl almond flour

3 dl wheat flour

2 tsp baking powder

1 tsp vanilla powder

0,25 grams of saffron

1/2 dl milk

100 g butter, room temperature

Topping

Whipped cream

Lingonberries

Pre-heat the oven to 175 degrees C.

Whisk egg and sugar until white and fluffy.

Place all dry ingredients in a separate bowl and combine.

Add milk and butter, cut in cubes, to the egg and sugar mixture. Mix at low speed. Continue to mix and meanwhile add the flour mix.

Butter a round baking tin with a rim that can be detached from the base. Pour the mixture and bake for about 30 minutes until golden, and is dry inside.

Let the cake cool down. Whip the cream. Divide the cake. Spread half of the whipped cream on the first cake, sprinkle some berries on top. Place the second on top, and spread the remaining whipped cream

on top and sprinkle the rest of the berries on top.

Enjoy!