Devonshire Saffron Cake

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

Method :
Prepare the saffron Safinter infusion. Then cream the yeast with a little water. Warm the flour and stir in the cream and prepared yeast. Beat the eggs in the milk and add the saffron infusion. Warm the currants and mix into the dough with the peel and sugar. Moisten the dough with the milk, egg and saffron liquid, then add the salt and mixed spice. The dough should be fairly stiff. Cover the bowl and leave in a warm place overnight to rise. Next morning knock the dough back and knead it briefly. Warm two cake tins and grease with butter. Split the dough between the tins, cover an allow the mixture to rise to the top of the tins, around 1 hour in a warm place. Bake in a pre-heated hot oven at 190ºC (375ºF). Then cover the tops with paper and reduce the heat to 180ºC (350ºF) for a further 15 minutes. Leave the cakes in their tins to cool for 10 minutes before turning them out onto a rack; leave for around an hour before slicing.
Advice :
80 saffron filaments Safinter infused in 15ml of hot milk overnight
10 g yeast
450 g strong plain flour
125 g thick cream or butter
2 whole eggs
150 ml milk
125 g currants
1 teaspoon candied citron or ginger in syrup
60 g sugar
1 teaspoon sweet pudding spice
½ teaspoon salt

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

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