Recipe: Saffron Cake with pears

Posted by Bronte Aurell | Food & Recipes, Recipes

Saffron Cake with pears

Across Scandinavia in December you will likely be offered a saffron-flavoured Lucia bun in honour of the Feast of St Lucia. We also make this beautiful, light saffron cake with pears – it’s a perfect autumn and winter cake with warm flavours.
Course: Baking
Cuisine: Scandinavian
Keyword: cakes
Servings: 10
Author: Bronte Aurell


  • 30 g breadcrumbs
  • 50 g butter
  • 100 ml whole milk
  • ½ g ground saffron
  • 2 large pears or 3 small
  • a little lemon juice
  • 325 g caster sugar
  • 4 eggs
  • 300 g plain flour
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp of salt
  • 50 g Greek yoghurt
  • icing sugar for dusting


  • Preheat the oven to 180C/Gas 4.
  • Grease a 25cm bundt pan or ring pan and dust it with the breadcrumbs, tipping out the excess.
  • Melt the butter and add the milk and ground saffron. Stir to combine and set aside to infuse.
  • Peel and core the pears and cut into bite-sized chunks. Add a dash of lemon juice, stir and set aside.
  • In a mixing bowl, beat the sugar and eggs until thick, light and fluffy using a balloon whisk or a hand-held electric whisk.
  • Mix the remaining dry ingredients together and sift into the egg mixture. Fold in until incorporated.
  • Add the Greek yoghurt and saffron-milk mixture and fold gently until completely combined.
  • Pour the cake batter into the prepared bundt pan. Add the pieces of pear – these will sink down during baking.
  • Bake for around 30–35 minutes in the preheated oven or until a skewer inserted into the middle comes out clean.
  • Leave to cool in the pan before turning out onto a serving tray. Dust with icing sugar and serve, sliced, with a good dollop of whipped cream.



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