Easter Sunday Saffron Cake RecipeOrigin: Britain Period: Traditional |
|
A Mediterranean flavour to the Easter table. Saffron itself originates from Greece, but saffron cakes and small saffron buns were traditionally eaten with clotted cream in Devon and Cornwall during the Easter period. Ingredients
225g margarine or butter 
Easter Sunday Saffron Cake Preparation:Method:Soak the saffron in salted cold water overnight to extract the maximum flavour. Grease and line a 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 then 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 the batter well and turn into the baking tin. Place in an oven pre-heated to 180°C and bake for one and a half to two hours. The cake is ready if a warm skewer inserted in the centre comes out clean. Remove from oven at this point and leave to cool for 10 to 15 minutes before turning onto a wire rack to cool completely. Find more Easter Recipes Here |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Easter Sunday Saffron Cake to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for breads, cakes and pastries... More recipes for Cakes... More recipes for Fruit... More Baking recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with flour and fruit as primary ingredients: Cauliflower Roti Deutscher Makkaroni-Salat Butter-free Sugar-free Gluten-free Banana Bread Doubles Nigerian Buns Amish Biscuits Apple and Plum Gingerbread Cobbler Prince Albert Millefeuille Pastry with Strawberries Upside-down Pear Gingerbread Cake Rogaliki Chicken with Plum Sauce Safe Sex on the Beach Cocktail Sfenz Teisen Datws Pob Green Mint Jelly Blue Ribbon Chocolate Chip Cookies Preserved Limes Teisen Frau Gellyg Ffres a Mascarpone Fruit Ice Cream Easter Bunny Biscuits Bilberry Wine Suet Crust Basic Genoese Sponge Dandelion and Orange Curry Pane della colomba di Pasqua Sea-buckthorn Syrup Cheesecake Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
