Saffron Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 pinch: Saffron,
2 tbsp: Hot water,
1 tbsp: Yeast,
1 tsp: Sugar,
5 ounce: Warm water,
1 lbs: Wholewheat flour,
1 pinch: Salt,
1/4 tsp: Nutmeg,
3 ounce: Margarine,
2 ounce: Shortening,
8 ounce: Currants,
1 ounce: Candied peel,
5 ounce: 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"
Source from luhu.jp
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"
Source from luhu.jp
Tags
Cakes