Louise Laurenius saffransblondies vol6

Recipe by Louise Laurenius Vol 6 Saffron Blondies with Pistachios & White Chocolate


Food creator Louise shares a recipe here for Saffron Blondies with pistachios and white chocolate. Perfect for cozying up on the sofa and enjoying the autumn darkness.

Louise Laurenius saffranskaka


1 kg pumpkin, preferably Delica

Salt/black pepper/paprika powder

1 tbsp olive oil

5-6 stalks of black kale

1 lemon, zest

25 pistachio nuts

2 tsp olive oil

A pinch of sea salt

1-2 tbsp water

4 tbsp tahini

1/2 lemon, juice

A pinch of sea salt

Water 1 tbsp 'Nduja

Toasted panko breadcrumbs

Pumpkin seeds


Preheat the oven to 175 degrees Celsius using both upper and lower heat.

In a saucepan, brown the butter until it turns golden and has a nutty aroma. Add the saffron to the melted butter and stir. Allow it to cool slightly.

Peel the pistachio nuts and roughly chop both the pistachios and the white chocolate.

In a separate bowl, whip the eggs and granulated sugar with an electric mixer for a few minutes until it becomes light yellow and fluffy. Gradually pour in the melted butter while continuing to whip. Make sure to incorporate a little butter at a time before adding more.

Fold the flour into the batter using a spatula. Finally, gently fold in the pistachios, chocolate, and a pinch of salt. Stir until everything is well combined.

Pour the batter into a baking dish, approximately 22x22 centimeters (8.7x8.7 inches). Place the dish in the middle of the oven and bake for about 30-35 minutes.

The cake should have a slight wobble in the center when you take it out.

Remove the cake from the oven and let it cool completely, preferably overnight in the refrigerator. Then, cut it into pieces.

Melt white chocolate and drizzle it over the top. Finish by sprinkling chopped pistachios.

Louise Laurenius saffranskaka vol6
Louise Laurenius saffranskaka2 vol6