Saffron Cake

23.03.2009 | Author: Cook | Posted in Vegetarian
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Saffron Cake


Servings: 1
Ingredients: 

  • 1 pn Saffron
    • 

  • 2 tb Hot water
    • 

  • 1 tb Yeast
    • 

  • 1 ts Sugar
    • 

  • 5 oz Warm water
    • 

  • 1 lb Wholewheat flour
    • 

  • 1 pn Salt
    • 

  • 1/4 ts Nutmeg
    • 

  • 3 oz Margarine
    • 

  • 2 oz Shortening
    • 

  • 8 oz Currants
    • 

  • 1 oz Candied peel
    • 

  • 5 oz Soymilk
    •

Mix together the saffron and 2 tb hot water. Place in a covered jar and let
stand overnight. Strain, reserving the water.

Dissolve the yeast in warm water with the sugar. Leave to start working.
Put flour and salt in a bowl. Add nutmeg. Rub in the margarine and
shortening. Toss in the currants and 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 and 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 and put each
half into a 1 lb loaf tin, greased. Cover, and leave in a warm place for 10
minutes. Bake for 1 hour. Cool on wire racks.

Gail Duff, \’A Book of Herbs and Spices\’

—–





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