Saffron Cake
- A pinch of saffron; (1 32th
- -of an ounce,
- ; actually)
- 2 lb Flour
- 1 lb Butter
- 2 oz Candied peel
- 1 Pinches salt
- 4 oz Sugar
- 1 lb Currants
- 1 oz Yeast
- Warm milk
Cut up the saffron and soak overnight by adding a little boiling water,
which it will flavour and stain a bright orange.
Rub the butter in the flour, add the salt, sugar, finely chopped peel and
the currants. Warm a little milk and pour it over the yeast and one
teaspoonful of sugar in a basin. When the yeast rises, pour it into a well
in the centre of the flour. Cover it with a sprinkling of the flour, and
when the yeast rises through this and breaks it, mix by hand into a dough,
adding milk as needed, as well as the saffron water. Leave in a warm place
to rise for a while.
Bake in a cake tin for about 1 hour at 350F.
Converted by MC_Buster.
NOTES : This is a traditional Cornish recipe. Saffron colours the cake
bright yellow, and gives it its distinctive flavour. Saffron comes from the
autumn-flowering crocus sativus and is expensive to buy - the saffron is
the stigmata of the crocus, and over 4000 blooms are required to give one
ounce of saffron.
which it will flavour and stain a bright orange.
Rub the butter in the flour, add the salt, sugar, finely chopped peel and
the currants. Warm a little milk and pour it over the yeast and one
teaspoonful of sugar in a basin. When the yeast rises, pour it into a well
in the centre of the flour. Cover it with a sprinkling of the flour, and
when the yeast rises through this and breaks it, mix by hand into a dough,
adding milk as needed, as well as the saffron water. Leave in a warm place
to rise for a while.
Bake in a cake tin for about 1 hour at 350F.
Converted by MC_Buster.
NOTES : This is a traditional Cornish recipe. Saffron colours the cake
bright yellow, and gives it its distinctive flavour. Saffron comes from the
autumn-flowering crocus sativus and is expensive to buy - the saffron is
the stigmata of the crocus, and over 4000 blooms are required to give one
ounce of saffron.
