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SAFFRON CAKE
With thanks to Sue McMahon
Large pinch saffron strands
2 tablespoons boiling water
500g (1lb) strong plain flour
1/2 level teaspoon salt
125g (4oz) butter
90g (3oz) caster sugar
2 sachets yeast
1 medium egg, lightly beaten
150ml (1/4 pint) milk
125ml (4floz) water
90g (3oz) currants
90g (3oz) sultanas
30g (1oz) cut mixed peel
1kg (2lb) loaf tin, lightly greased
Set the oven to cool gas mark 1 or 140°C/275°F.
Place the strands of saffron in a small ovenproof dish and place in
the oven for 15-20 minutes to dry the saffron. Remove from the oven
and allow the saffron to cool slightly, then crumble to fine powder.
Pour over the boiling water and allow the saffron to steep for about
1 hour, or overnight.
Sift the flour and salt into a large bowl and then rub in the
butter. Stir in the sugar and yeast. Mix together the egg, milk and
water and stir into the flour and mix together to form a soft dough. |