The best delicious Saffron Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Saffron Cake recipe today!
Hello my friends, this Saffron Cake recipe will not disappoint, I promise! Made with simple ingredients, our Saffron Cake is amazingly delicious, and addictive, everyone will be asking for more Saffron Cake.
What Makes This Saffron Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Saffron Cake.
Ready to make this Saffron Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 pn Saffron
2 tb Hot water
1 tb Yeast
1 ts Sugar
5 oz Warm water
1 lb Wholewheat flour
1 pn Salt
1/4 ts Nutmeg
3 oz Margarine
2 oz Shortening
8 oz Currants
1 oz Candied peel
5 oz Soymilk
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”
Yields
1 Servings
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