Extra Rich Cornish Saffron Cake

Product :saffron
Category : deserts
Nº of Portions :6
Origin : -
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Make a ferment by combining the yeast, 1 cup of the weighed flour, 1 cup of warm water and 1 teaspoon of the sugar mixture, whisk together. Cover, then place in a warm place to allow the yeast to activate and the mixture to rise, 30 minutes to 1 hour. Rub the margarine, butter, and lard into the remaining flour. Add the salt, sugar and fruit. Add the Safinter saffron infusion and the eggs, stir well then add the yeast ferment and enough warm water to make a soft dough. Knead well and leave to rise for 3 hours. Knock back, then knead again and put into greased baking tins to prove. Pre-heat the oven to 190ºC (375ºF) and bake for 30 minutes then reduce the heat to 150ºC (300ºF) and bake for a further 15 minutes.
Advice :
250 Safinter saffron filaments soaked with hot milk and left to infuse overnight
2 tablespoons dried yeast
1,5 kg strong flour
600 ml warm water for mixing
175 g sugar
225 g margarine
225 g butter
225 g lard
2 teaspoons salt
575 g currants and sultanas
150 g mixed peel (optional)
3 eggs

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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