Gluten-free sticky saffron cake

This gluten-free sticky cake was made for Christmas fika, mulled-wine evenings and quiet moments indoors. With da Carla Oat Flour as its base, the cake gets its soft, moist texture – naturally, thanks to the soluble fibre in oats, including beta-glucan. That makes for a cake that satisfies beautifully, keeps your energy steady and still lets the flavours shine. The mildness of the oats gives a balanced, dependable result, exactly the way a really good sticky cake should be – thick, gooey and easy to love.

ingredients

• 90 g butter
• 1 sachet of saffron (0.5 g)
• 100 g white baking chocolate
• 2 eggs
• Sweetener equivalent to 1 dl granulated sugar
• 2 dl da Carla Oat Flour

Instructions

• Preheat the oven to 175°C (conventional, top and bottom heat). Grease a springform tin, about 20 cm in diameter. We like sticky cakes that are a little taller and extra gooey – but choose a larger tin if you prefer a thinner cake.
• Melt the butter in a saucepan, take it off the heat and stir in the saffron.
• Add the chocolate and stir until it melts into the warm butter.
• Mix the eggs and sweetener in a bowl. Stir in the butter and chocolate mixture.
• Add the da Carla Oat Flour and stir until the batter is smooth and even.
• Pour the batter into the tin and bake in the middle of the oven for 8–10 minutes, depending on how gooey you like it.
• Let the cake cool in its tin on a wire rack. For the best texture, let it cool completely – ideally in the fridge – so the white chocolate sets nicely.
• Serve with mulled wine at Christmas fika or as dessert on the Christmas table, with whipped cream and lingonberries. Simple, dependable and just festive enough.