Saffron Cake
Author/Submitted by: Servings: 1 Categories:
Cakes
/
Desserts
Ingredients: 1
pinch
Saffron 2
tablespoons
Hot water 1
tablespoon
Yeast 1
teaspoon
Sugar 5
ounces
Warm water 1
pound
Wholewheat flour 1
pinch
Salt 1/4
teaspoon
Nutmeg 3
ounces
Margarine 2
ounces
Shortening 8
ounces
Currants 1
ounce
Candied peel 5
ounces
Soymilk
Directions:
Mix together the saffron & 2 tb hot water. Place in a covered jar & let stand overnight. Strain, reserving the water.
Dissolve the yeast in warm water with the sugar. Leave to start working.
Put flour & salt in a bowl. Add nutmeg. Rub in the margarine & shortening.
Toss in the currants & peel. Add the saffron water to the yeast mixture.
Pour it into the flour. Add the milk. Mix till you have a dough.
Knead the dough in the bowl. Cover & leave in a warm place for 1 hour or until the dough has doubled in size.
Heat oven to 350F. Knead the dough again. Divide it into two & put each half into a 1 lb loaf tin, greased. Cover, & leave in a warm place for 10 minutes. Bake for 1 hour. Cool on wire racks.
Gail Duff, "A Book of Herbs & Spices"
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