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EASTER SUNDAY SAFFRON CAKE by www.country-cooking.com
A Mediterranean flavor to the Easter table. Saffron originates from Greece;
Saffron cakes and small saffron buns were eaten with clotted cream in Devon
and Cornwall during the Easter period.
8oz (225g) margarine or butter
1lb (450g) plain flour
quarter tsp. Bicarbonate of soda
quarter tsp. saffron strands
6oz (175g) sultanas
2.5fl oz (65ml) cold water
8oz currants
6oz (175g) sugar
2 eggs
2oz (50g) mixed candied peel
small amount of milk
pinch of salt
Soak the saffron in salted cold water overnight
Preheat the oven to 350F, Gas Mark 4, 180C.
Grease and line a 9 inch (23cm) round cake tin making sure greaseproof
paper stands above the top of the tin.
Sift together the flour and bicarbonate of soda and rub in the margarine or
butter. Mix in the candied peel, currants, sugar and sultanas.
Stir in the strained saffron water and beaten eggs, then add enough milk to
form a dropping .
consistency
Beat well and turn into the baking tin.
Bake for one and a half to two hours.
If a warm skewer comes out clean, remove from oven and leave to cool for
10-15 minutes before turning onto a wire rack to cool
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