Saffranspannkaka (Gotland saffron rice cake)
50 min · 10 g protein · 194 cals / serving
Gotland's Christmas dessert, and the best thing to do with leftover rice porridge: cold risgrynsgröt beaten with eggs, quark, saffron and chopped almonds, baked until golden on top and softly set inside. Serve it warm with warm crushed raspberries. Tender, fragrant and very easy.
Ingredients
- 1 sachet (0.5 g) saffron
- 2 1/2 tbsp granulated sugar
- 3 3/4 cups rice porridge made with skimmed milk, 1% fat, cold leftover rice porridge
- 1 cup quark, in place of the usual cream
- 3 eggs
- 1/4 cup almonds, blanched and chopped
- 1 pinch salt
- 1 pinch stevia, pure stevia powder, or sweetener to taste
- a light coat cooking spray, for the dish
To serve
- 1 2/3 cups frozen raspberries, warmed and lightly crushed, to serve
Steps
- Heat the oven to 350°F. Grind the saffron with a teaspoon of the sugar in a mortar (or crush it with the back of a spoon in a cup) to a fine orange powder.
- Put the cold porridge in a large bowl and break it up with a fork. Beat in the quark, eggs, saffron sugar, the rest of the sugar, the stevia, the almonds and salt until evenly yellow and smooth with no lumps of porridge left.
- Spray a 20 × 30 cm (8 × 12 inch) ovenproof dish lightly, pour in the mixture and level the top. Bake in the middle of the oven for 30–35 minutes, until set, golden brown on top and only just wobbly in the very centre.
- Let it rest for 10 minutes, then cut into squares and serve warm with the crushed raspberries.
Good to know
What is it traditionally served with?
Salmbärssylt (dewberry jam), which is Gotland's own, and whipped cream. Dewberries are hard to find outside Gotland, so warm raspberries or a good blackberry jam are the usual stand-ins. A spoon of whipped cream on top is lovely and is not counted in the recipe.
I have no leftover porridge. Can I start from scratch?
Yes: simmer 1 1/4 dl porridge rice in 2 1/2 dl water for 10 minutes, add 7 dl skimmed milk and cook gently for 35–40 minutes until thick, then cool it completely before step 2. Warm porridge makes a runny cake.
Can I bake it the day before?
Yes. It firms up in the fridge and many Gotlanders prefer it that way. Warm squares in the microwave for 30 seconds or eat them cold.
Alternative
Per
- Calories
- 104
- Protein
- (22%)
- 6 g
- Fat
- (27%)
- 3 g
- Carbohydrates
- (51%)
- 14 g
- of which sugar
- 5 g
- Fiber
- 1 g
- Sodium
- 117 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1551 kcal goes into the pot and 1627 g of ingredients comes out as about 1489 g of food: 104 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.