saffron cake
- Categories
- Cake/cookie
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 pinch | Saffron |
| 2 tablespoons | Hot water |
| 1 tablespoon | Yeast |
| 1 teaspoon | Sugar |
| 5 ounces | Warm water |
| 1 pounds | Wholewheat flour |
| 1 pinch | Salt |
| ¼ teaspoon | Nutmeg |
| 3 ounces | Margarine |
| 2 ounces | Shortening |
| 8 ounces | Currants |
| 1 ounce | Candied peel |
| 5 ounces | Soymilk |
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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