200 g butter (room temperature)
2½ dl caster sugar
1 packet of saffron (0.5 g)
1 sugar cube
1 DL of milk
4 dl wheat flour
1½ tsp baking powder
Stir butter and sugar until fluffy.
Add one egg at a time while stirring.
Grind the saffron with a lump of sugar and then put it in a saucepan with the milk. Simmer while stirring and remove from the plate.
Mix wheat flour with baking powder and sift into the batter while stirring, alternating with the saffron milk.
Pour the batter into a greased and breaded form, about 1 1/2 litres. Bake in the lower part of the oven at 175°, approx. 50 min.
Check with a needle if done.
Let it cool in the mold. Dust with icing sugar before serving.
Serve with raw raspberries and whipped cream.