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!
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-FOR THE CAKE-
Half a sachet of Schwartz
-Saffron Strands
6 tb Boiling water
6 oz Margarine or butter –
-softened; (175g)
6 oz Caster sugar; (175g)
3 Eggs – size 3
10 oz Self-raising flour – sifted;
-(275g)
4 oz Currants; (100g)
FOR THE FILLING
8 oz Soft cream cheese; (225g)
1 tb Milk
2 tb Icing sugar – all blended
-together
1 Thin strips lemon rind – to
-decorate
Icing sugar – to dust.
Lightly crush the Saffron Strands and cover with the water. Allow to stand
for 2 hours or overnight. Preheat oven to 325F, 170C, Gas Mark 3.
Grease and line a deep 7 inch (17.5cm) cake tin. Cream the butter and sugar
together. Beat in the eggs, adding a little flour if necessary. Strain the
Saffron liquid and discard the strands. Gently fold half the flour into the
cake mixture, followed by the Saffron liquid. Fold in the remaining flour
and stir in the currants. Transfer to the prepared tin and cook for 1 1/2 –
1 3/4 hours or until well risen and firm to the touch.
Allow to cool slightly before turning out. When cold, split the cake in
half and fill with 2/3 cream cheese mixture. Use the remainder to decorate
the top of the cake together with the strips of lemon rind. Dust with icing
sugar before serving.
Yields
8 servings
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