Ingredients
- 220 g butter
- 220 g sugar
- 3 eggs
- 1 dl joghurt
- 5 pipettes saffron essence
- peel of 1 lemon
- half pack baking powder
- 250 g flour
- a little butter for greasing
- 150 g redcurrants
- Bazaar Kiss saffron syrup
We mix the butter with the sugar and the egg until it becomes fluffy. We add the yogurt, saffron essence, and the grated zest of the cleaned lemon, then gradually mix in the flour combined with baking powder.
We pour the mixture into a well-buttered and floured bundt pan, sprinkle with redcurrants, mix them slightly into the batter, then bake in a 150-160 degree oven for about 40-45 minutes.
We sprinkle with a few redcurrants and powdered sugar, then serve drizzled with Bazaar Kiss saffron syrup.
