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CORNISH SAFFRON CAKE
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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3 pk Saffron strands (0.05 g)
1 tb Boiling water
1/3 c Sugar
1 c Warm water (110'F./44'C.)
1 pk Active dry yeast (1/4 oz)
5 c Bread flour
1/4 ts Salt
3/4 c Lard
1/2 c Butter
1 2/3 c Currants or mixed fruit
Lightly grease 2 9x5" loaf pans. Line a broiler pan
with foil. Place saffron on foil and spread thinly.
Place pan under a very low broiler and gently dry
saffron (do not discolor) 3-4 minutes or until dry.
Place saffron in a small bowl and crush to a fine
powder. Add boiling water and let stand 8 hours.
Dissolve 1 teaspoon of sugar in 1/4 cup warm water.
Add yeast, whisk and let stand 10-15 minutes or until
frothy. Put flour, salt, lard and butter into a bowl
and cut in finely. Mix in remaining sugar and
currants. Stir saffron into remaining warm water and
add to flour mixture. Stir in yeast and mix to form a
dough. Knead lightly, cover and let rise in a warm
place until double in bulk.
Knead dough and divide in half. Press each piece to a
rectangle with width equal to length of loaf pan. Roll
up dough, jellyroll style, and place in greased loaf
pans, seam side down. Press to fill corners. Cover and
let stand at room temperature until dough has risen to
top of pans. Preheat oven to 375'F. (190'C.). Bake in
preheated oven 35-45 minutes or until golden. If
necessary, cover with foil during baking to prevent
overbrowning. Cool on a wire rack. Let stand 1 day
before serving.
Makes 2 cakes.
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