You are here: Seasoned Cooking » All Issues » June 1999 Issue » This Article » Page 3
 
June 1999 Issue
Crocus Sativus -- Saffron
by Rossana S. Tarantini
Table of Contents | Single-page view
Page

Related Sites

Tuscany Cooking Tours and Villa Rental Vacation...

Villa Castelletti is magnificent and perfect self-catered villa rental in tuscany Italy.

Nature's Emporium

Bookends, amethyst, clear quartz, obelisk, spheres and other natural stone products for your home/office decor.

Les Kincaids Lifestyles

food, wine, golf, recipes, chocolate, holiday recipes, author: Never Trust A Skinny Chef...II Las Vegas Favorite Chef

Sub Rosa - A Virtual Restaurant

Sub Rosa is a virtual stealth restaurant and underground wine bar located in Dundee, Oregon - quite underground and secret. This is a tongue and c...

Home Cooking

A forum for food enthusiasts, from gourmet to home cooks. Features weekly focuses, free recipes, a 24-hour chat room, and now a bulletin board to p...
 

Saffron Cake

This is a traditional English cake recipe. The saffron adds a warm flavour as well as a lovely yellow colour.
  • 1/2 tsp saffron strands
  • 150 ml boiling water
  • 15 grams dry yeast
  • 150 ml warm milk
  • 1/4 cup fine sugar
  • 4 1/2 cups flour
  • 1 tsp salt
  • 4 oz butter
  • 1 cup currants
  • grated rind of a lemon
Put the saffron into a small bowl with the boiling water and leave overnight.

Sprinkle the yeast over the milk and add 1/2 tsp sugar in a separate bowl and leave for approximately ten minutes or until frothy.

Sift the flour with the salt into a mixing bowl, add the butter and rub it in with your fingers until it resembles coarse bread crumbs. Stir in the currants, lemon rind and remaining sugar.

Add the yeast mixture to the flour mixture and beat well to mix. Strain in the saffron and beat again.

Grease an 8in cake pan and pour batter into it. Cover loosely with a cloth and leave in a warm place to rise almost to the top of the pan. Bake in a preheated 400F oven for 30 minutes, then reduce the temperature to 350F and continue baking 30 minutes more without opening the oven door. Turn onto a wire rack to cool completely. Cut into slices and serve plain or buttered.

  • Yields: 1 round loaf
  • Preparation Time: 1 1/2 hours plus overnight soaking
 

Well, that's it for another month! Keep those emails coming in. I love to hear from you and welcome your suggestions for future columns.

TTFN

Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.