Saffron cake

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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