Free Recipe Saffron Cake 2
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Saffron Cake 2 Recipe
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
Saffron Cake 2 Preparation
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. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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