This is genuine Swedish Adventsfika!
1 g saffron
200 g butter
300 ml sugar (about 300 g)
150 ml milk (0,6 cups or 150 g)
400 ml all-purpose flour (240 g)
2 tsp baking powder
Confectioner's sugar to garnish
Melt the butter, and stir in the saffron. Add the milk and let the mixture cool a little.
Beat eggs and sugar until light and fluffy. Add the flour and baking powder.
Carefully stir in the butter mixture.
Pour into a buttered and floured pan, preferrably a springform with loose sides.
Bake at 175°C for 40-45 minutes, until the cake is no longer sticky in the middle and has started to shrink away from the sides of the pan.
When cool, decorate with sifted confectioner's sugar.