Easter Sunday Saffron Cake
Saffron does not satisfy many peoples palettes but if used properly this spice can make a wonderful recipe. Easter Sunday Saffron cake recipe is one of my favourites recipes. I don’t know for some reason my mom only make this once a year and all she keeps on telling me this is custom and good luck. I have no idea what she means by that I only believe in my appetite and food. I don’t why I am going off topic now but any ways try this Easter Sunday saffron cake recipe and you`ll know what a great recipe this is. I guess if you like it than words can`t describe the taste. All I can say is its different and tasty. I love to have it right after my healthy lunch meal.
A Mediterranean flavor to the Easter table. Saffron origin ates 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
- 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
Enjoy!
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Photo by Steven Jackson Photography
