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saffron sponge cake on a plate

Our Family's Traditional Advent Cake

saffron advent cake on a plate

For years, we've been baking this special cake to celebrate advent. Made with simple, timeless ingredients (lots of butter), it holds a place of honor on our table, marking the start of the holiday season. 


  • Cooking fat for the mold
  • Breadcrumbs for the mold
  • 200g butter or margarine
  • 1/2g saffron
  • 3dl granulated sugar  (3dl is equivalent to 270g)
  • 2 eggs
  • 1 1/2dl milk
  • 4dl wheat flour (4dl is equivalent to 240g)
  • 2 tsp baking powder

For serving:

  • Freshly mashed raspberries
  • Whipped cream

For Everyone: Contains eggs. Make it gluten-free: Replace the flour with gluten-free fine flour. Make it lactose-free: Use lactose-free products for cooking fat, milk, and cream. Make it milk protein-free: Choose milk protein-free replacement products for cooking fat, milk, and cream.

The nutritional value is calculated per piece with 1 tbsp of freshly mashed raspberries and 1 serving of cream.

How to Make: The instructions are intended for 8 pieces.

  1. Preheat the oven to 175°C.
  2. Grease and breadcrumb a removable edge baking mold, about 24 cm in diameter.
  3. Melt the cooking fat.
  4. Crush the saffron in a mortar with 1 tbsp of sugar. Mix it with the melted cooking fat.
  5. Whisk eggs and the rest of the sugar until frothy. Stir in the cooking fat and milk. Mix the flour with the baking powder and fold it into the batter. Pour the batter into the mold.
  6. Bake in the lower part of the oven for 40-45 minutes.
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