Steep saffron in rose water. Sift together all dry ingredients. Beat eggs until light, then combine all ingredients. Bake in a deep dish casserole at 165ºC for about 1 hour and 15 minutes. Check oven after 50 minutes. Serve with slightly whipped heavy cream.
From the book ?WILD ABOUT SAFFRON?
1 large apple, peeled and chopped
2 pears, peeled and chopped
1 cup chopped walnuts (150g)
1 cup raisins (180g)
3 cups sugar (600g)
½ cup unbleached white flour (50g)
5 teaspoons baking powder
½ teaspoon saffron threads Safinter
1 teaspoon each ground cinnamon, mace, nutmeg, cloves
1 tablespoon rose water
½ cup heavy cream (120ml)