Saffron Cake
Some of the best recipes are handed down generation to generation! This recipe for Saffron Cake is Phil’s Grandmother’s recipe, and we think it’s superb.
In the recipe you can change the margarine for butter and the sultanas for currants. The weight for currants should be 1.5 lb and 6 oz of mixed fine cut peel.
Ingredients
2 lb plain flour
10 oz sugar
10 oz margarine
2 pkts dried yeast
Saffron – 1 dram
Fruit – Grandma would say just what you think. I use sultanas.
Tepid water
Method
- Soak saffron in a small bowl with hot water ( approx ½ cup) cover and let steep for a couple of hours
- In a large bowl place flour and rub in marg until fine breadcrumbs
- Mix in sugar.
- Mix in fruit
- Mix in yeast
- Make a well in the center and pour in steeped saffron including the water. And add enough tepid water to make a soft dough. Unlike bread you will not take the dough out of the bowl but merely mix to form a soft dough and leave in the bowl cover and leave to rise.
- When the dough has doubled in size( I make mine at night and let rise over night and bake fresh in the morning}. Simply place a small hand full of dough in a muffin tin and bake at 375 for 30 – 35 minutes until risen and golden brown.
Enjoy
To order a Saffron Cake, call us on 01503 262945
Conversions
2 lb = 907 g
10 oz = 283 g
1.5 lb = 680 g
6 oz = 170 g
