Easter Sunday Saffron Cake
Happy Healthy Holidays!
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.
8 ounces butter
1 pound plain flour
1/4 teaspoon baking soda
1/4 teaspoon saffron strands
6 ounces sultanas
2.5 ounces cold water
8 ounces currants
6 ounces sugar
2 ounces mixed candied peel
Small amount of milk
Soak the saffron in salted cold water overnight.
Preheat the oven to 350-degrees. Grease and line a 9-inch 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 60 to 90 minutes, until a cake tester or toothpick inserted in center comes out clean.
When warm skewer (or toothpick) comes out clean, remove from oven and leave to cool for 10-15 minutes before turning onto a wire rack to cool.