SAFFRON LOAF CAKE. 11/03/13
Forego the usual addition of yeast and instead make a cake that resembles saffron sponge.
INGREDIENTS METHOD

100ml/3½ fl oz milk

1 tsp saffron strands
180g/6¼ oz unsalted butter, softened, plus extra for greasing
180g/6¼ oz caster sugar
3 eggs

180g/6¼ oz self-raising flour
A pinch of salt
¼ tsp grated nutmeg
½ tsp ground allspice
100g/3½ oz currants
75g/3oz candied peel

 

Saffron syrup
3 tbsp sugar
A very small pinch of saffron threads

 

 

Preheat the oven to 180C/350F/Gas 4. Butter and line a 18cm x 9cm loaf tin. In a small saucepan, heat the milk and add the saffron threads. Put to one side to steep and cool.

 

In a large bowl or a food processor, cream together the butter and sugar until pale, then add the eggs, one at a time. Sift in the flour and gently fold into the mixture, along with the salt, spices, currants and fruit. Stir in the saffron milk, then pour the mixture into the loaf tin.

 

Place in the oven for 45 minutes, until an inserted skewer comes out clean. Check it occasionally to make sure it’s not turning too dark on top. If so, just cover with a piece of greaseproof paper.

 

Make the saffron syrup by gently heating the sugar in a small saucepan with 2 tablespoons of water and the saffron. When the sugar has dissolved take off the heat. While the cake is still warm pour over the saffron syrup, it should quickly absorb it. Leave the cake to cool in the tin, then remove, slice and serve.

SODA BREAD
07/06/14
BROWN YEAST BREAD.
24/05/14
PURPLE SPROUTING BROCCOLI, ANCHOVY AND PARMESAN PIZZA.
29/03/14
PAIN D'EPICES.
15/03/14
ORANGE, POLENTA & OLIVE OIL CAKE.
22/02/14
TORTA DE ACEITE.
22/02/14
CLASSIC FOCACCIA.
22/02/14
CARROT, PARSNIP & OLIVE OIL CAKE.
22/02/14
MARCELLA HAZAN'S APPLE CAKE.
25/10/13
CARDAMOM & ROSEWATER CAKE WITH YOGHURT AND STRAWBERRIES.
06/09/13
BLACK FOREST GATEAU.
09/08/13
GLUTEN-FREE WALNUT BROWNIES.
05/07/13
GLUTEN-FREE CHERRY & CUSTARD TART.
05/07/13
GLUTEN-FREE BACCI DI DONNA.
05/07/13
GLUTEN-FREE RASPBERRY & POLENTA CAKE.
05/07/13
LEMON, RICOTTA & ALMOND CAKE.
03/05/13
CORNBREAD.
27/10/12
SAFFRON LOAF CAKE. 11/03/13
Forego the usual addition of yeast and instead make a cake that resembles saffron sponge.
INGREDIENTS

100ml/3½ fl oz milk

1 tsp saffron strands
180g/6¼ oz unsalted butter, softened, plus extra for greasing
180g/6¼ oz caster sugar
3 eggs

180g/6¼ oz self-raising flour
A pinch of salt
¼ tsp grated nutmeg
½ tsp ground allspice
100g/3½ oz currants
75g/3oz candied peel

 

Saffron syrup
3 tbsp sugar
A very small pinch of saffron threads

 

 

METHOD

Preheat the oven to 180C/350F/Gas 4. Butter and line a 18cm x 9cm loaf tin. In a small saucepan, heat the milk and add the saffron threads. Put to one side to steep and cool.

 

In a large bowl or a food processor, cream together the butter and sugar until pale, then add the eggs, one at a time. Sift in the flour and gently fold into the mixture, along with the salt, spices, currants and fruit. Stir in the saffron milk, then pour the mixture into the loaf tin.

 

Place in the oven for 45 minutes, until an inserted skewer comes out clean. Check it occasionally to make sure it’s not turning too dark on top. If so, just cover with a piece of greaseproof paper.

 

Make the saffron syrup by gently heating the sugar in a small saucepan with 2 tablespoons of water and the saffron. When the sugar has dissolved take off the heat. While the cake is still warm pour over the saffron syrup, it should quickly absorb it. Leave the cake to cool in the tin, then remove, slice and serve.

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