A Mediterranean flavor to the Easter table. Saffron originates from Greece; Saffron cakes and small saffron buns were eaten with clotted cream in Devon and Cornwall during the Easter period.
Ingredients:
8oz (225g) margarine or butter
1lb (450g) plain flour
quarter tsp. Bicarbonate of soda
quarter tsp. saffron strands
6oz (175g) sultanas
2.5fl oz (65ml) cold water
8oz currants
6oz (175g) sugar
2 eggs
2oz (50g) mixed candied peel
small amount of milk
pinch of salt
Cooking Instructions:
Soak the saffron in salted cold water overnight
Preheat the oven to 350F, Gas Mark 4, 180C
Grease and line a 9 inch (23cm) round cake tin making sure greaseproof paper stands above the top of the tin
Sift together the flour and bicarbonate of soda and rub in the margarine or butter
Mix in the candied peel, currants, sugar and sultanas
Stir in the strained saffron water and beaten eggs, then add enough milk to form a dropping consistency
Beat well and turn into the baking tin
Bake for one and a half to two hours
If a warm skewer comes out clean, remove from oven and leave to cool for 10-15 minutes before turning onto a wire rack to cool