Saffron cake
1 servings
Ingredients
| Quantity | 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 |
Directions
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"