Srawberry Saffron Cake

Strawberry Saffron Cake

I am very excited. Starting tomorrow I will be working in sales for six months. Six months on the road with a new task. So I will be leaving the office temporarily for a new challenge, a new adventure. The job will be quite different from what I am doing now and so I am super excited not having a complete idea of what to expect.

Having good food and eating well on the road will be quite a challenge. But I am optimistic.

Despite the good weather, I have been spending the whole day inside, organising, packing and BAKING. I made two cakes (who is going to eat them?). I developed a recipe for a strawberry saffron cake that I would like to share with you.


We bought a little glas of saffron on the spice market in Istanbul in March and I only used it once I think. So today I used some saffron for the cake base. It gives the cake base a golden yellow colour and a unique taste.

The cake base is not very sweet, because the topping is. I don’t like things too sweet. If you do, you should add some more honey or sugar.

The cake topping is inspired by Swiss Meringue.

Strawberry Saffron Cake close up

So this is a strawberry cake but I think it would also be nice with other berries such as raspberries. I like this time of the year, when a wide range of fresh fruits are available. We had a strawberry smoothie this morning made of strawberries, banana and coconut water – very yummy.

I will go packing now and watching the European football championship final later, cheering for Italy or Spain? I don’t know. Enjoy the rest of your sunday!

Strawberry Saffron Cake Single

For the cake base:

  • 150g rye flour
  • 50g butter
  • 3 eggs
  • 2 tablespoon honey
  • 1 tablespoon baking powder
  • 1 teaspoon saffron
  • A pinch of salt

  • For the topping:

  • 250 g whipped cream
  • 2 egg whites
  • 1 tablespoon maple syrup
  • A dash of fresh lemon juice
  • About 500g fresh strawberries
  • A handful of crushed pistachios

  • Steps:

  • Preheat oven to 180°C
  • Combine all the ingredients for the cake base in a bowl and blend until you have a smooth dough
  • Fill the dough into a greased springform pan
  • Put in the oven for about 15-20 minutes
  • Allow the cake base to cool down
  • For the topping beat the egg whites together with a dash of fresh lemon juice until stiff peaks
  • Combine the egg white with whipped cream and maple syrup and mix well
  • Spread the topping on the cake base and then arrange the strawberries on top
  • Decorate with crushed pistachios and refrigate for at least one hour
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    One thought on “Srawberry Saffron Cake

    1. Dana Kelley

      oh! the cake is so lovely. It looks tasty and sweet. I really envy people who knows how to bake, cook or prepare food like this one. After reading your article on strawberry saffron cake makes me wanna try my luck.. lol. Anyway, strawberries and saffron is a perfect combination.

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