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Picture of Saffranskaka (Saffron Cake)
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4711 kcal 236 %
  • Fat 267 g 410 %
  • Saturated 93 g 465 %
  • Carbs 540 g 180 %
  • Fiber 33 g 132 %
  • Protein 75 g 149 %
  • Cholesterol 871 mg 290 %
  • Sodium 1566 mg 65 %
  • Calcium 1608 mg 161 %
  • Magnesium 361 mg 86 %
  • Potassium 2383 mg 51 %
  • Iron 18 mg 101 %
  • Zinc 9 mg 81 %
  • Phosphorus 2935 mg 419 %
  • Vitamin A 1306 µg 145 %
  • Vitamin C 2 mg 3 %
  • Thiamin (B1) 2 mg 128 %
  • Riboflavin (B2) 3 mg 199 %
  • Niacin (B3) 17 mg 103 %
  • Vitamin B6 1 mg 69 %
  • Folate equivalent (total) 503 µg 126 %
  • Vitamin B12 2 µg 98 %
  • Vitamin D 5 µg 33 %
  • Vitamin E 29 mg 196 %
  • Vitamin K 64 µg 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Saffranskaka (Saffron Cake)

Ingredients

  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • ¼ teaspoon crushed saffron threads
  • 3 large eggs
  • 1 ¼ cups granulated sugar
  • ⅔ cup low-fat milk
  • 6 tablespoons canola or extra-virgin olive oil
  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry flour
  • ½ cup almond flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • ½ cup golden raisins
  • ½ cup sliced almonds, toasted
  • Confectioners' sugar for dusting

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