Saffron Cake
- 8 oz Flour; (225gm)
- 3 Oz; (85-110gm) butter or, (3
- -to 4)
- ; margarine
- 6 oz Sugar1 egg; (170gm)
- 1 Gill; (140ml) warm water
- 1 pk Saffron
- 1 pn Salt
- 3 oz Seedless raisins; (85gm)
- 1/4 oz Yeast; (15gm)
- 1 oz Candied peel; (25gm)
Work the yeast, warm water, and part of the flour into a soft dough. Mix
well, cover with cloth and leave in a warm place to rise. Sift the
remaining flour into a basin with the salt. Cream butter and sugar, add the
beaten egg and the saffron infused in a little warm water and combine with
the yeast dough. Knead with the raisins and peel, put into a greased baking
tin and leave to rise again. Put into a moderate oven and bake for 1-1 1/2
hours.
Converted by MC_Buster.
well, cover with cloth and leave in a warm place to rise. Sift the
remaining flour into a basin with the salt. Cream butter and sugar, add the
beaten egg and the saffron infused in a little warm water and combine with
the yeast dough. Knead with the raisins and peel, put into a greased baking
tin and leave to rise again. Put into a moderate oven and bake for 1-1 1/2
hours.
Converted by MC_Buster.
