This saffron butter cake is not only a treat for the palate but also a feast for the eyes. The golden color of the saffron combined with the green pistachios and the red goji berries makes it a festive sight, perfect for special occasions.

Ingredients

Dough

• 25 g fresh yeast
• 250 ml milk
• 75 g sugar
• 1 g saffron
• 1 egg
• 360 g flour

filling

• 100 g white chocolate
• 45 g sugar
• 50 g salted butter (room temperature)

topping

• 65 g shelled pistachios
• 1 egg (for brushing)
• 3 tablespoons goji berries
• powdered sugar

syrup

• 100 ml of hot water
• 45 g sugar

preparation

1. Prepare the baking pan: Line it with baking paper and grease the edges.

2. Assemble the Ankarsrum with the stainless steel bowl, dough scraper and rolling pin.

3. Heat milk to 37°C.

4. Crumble yeast into a bowl, add warm milk and dissolve.

5. Add butter.

6. Crush the saffron with a little sugar in a mortar.

7. Add the saffron mixture, egg, sugar, salt and flour to the dough and knead for 5 minutes.

8. Let the dough rise for 2 hours.

9. Chop the chocolate and nuts.

10. Roll out the dough into a 36 cm wide rectangle.

11. Spread the rectangle with butter, sugar and white chocolate.

12. Roll out the dough and cut into 8 pieces (approx. 4.5 cm wide).

13. Place the dough pieces in the baking pan and let it rise for another 2 hours.

14. Preheat oven to 200°C.

15. Brush the dough with egg and bake for 15 minutes.

16. Reduce the temperature to 175°C and bake for another 15 minutes.

17. Prepare syrup and spread it on cake.

18. Decorate with blueberries, pistachios and powdered sugar.