Saffron cake with lingonberry frosting

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This cake is very sweet, because of the almond paste, so lingonberries are perfect to balance the sweetness. And combination of saffron, sugar and tart berries is everything! I love bright yellow and pink/red – it’s so christmassy too!

Saffron cake with lingonberry frosting

Course: Desserts


Total time






  • Cake
  • 200 gr soft butter

  • 2,5 dl caster sugar

  • 130 gr almond paste

  • 2 eggs

  • 1 gr saffron

  • 1 tbsp water

  • 2 dl yogurt (gräddfil)

  • 1,5 tsp baking powder

  • 1 tsp vanilla

  • 1,5 dl almond flour

  • 3 dl flour

  • Frosting
  • 50 gr soft butter

  • 200 gr Philadelphia cheese

  • 4 dl powdered sugar

  • 1 tsp vanilla

  • 2 dl lingonberries


  • Preheat the oven at 200 ° C.
  • Line a baking form with baking paper.
  • Bring water to boil, remove from the heat then add saffron and let it sit until you need to use it.
  • Grate almond paste.
  • In a bowl combine all of the dry ingredients.
  • In a big bowl add soft butter and sugar. Using electric mixer, mix until fluffy. Add almond paste, mix briefly. Add one egg at the time and mix briefly after each addition.
  • Add saffron and yogurt and mix again.
  • Add dry ingredients in 2-3 stages and mix briefly after each addition.
  • Transfer the mixture to a baking form and bake for around 30min or until toothpick inserted in the middle comes out clean. Leave to cool.
  • In the meantime, in a bowl mix together butter, cheese and vanilla. Add powdered sugar in 2-3 stages and mix in between. Add half of the lingonberries then mix and crush them with the back of the spoon.
  • When the cake is cooled down, spread the frosting over the top and finish with a sprinkle of the rest of the lingonberries.
  • Cut into small squares.

Recipe Video



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