SC - Fw: cornish saffron cakes
Louise Sugar
dragonfyr at tycho.com
Fri Feb 6 13:11:03 PST 1998
from one of my friends over in Steirbach...(actually the new Baroness as of
2 weeks from tomorrow)
- -----Original Message-----
Date: Friday, February 06, 1998 3:12 PM
Subject: cornish saffron cakes
>Then try this with it--
>
>Cornish Saffron Cake
>2 servings
>
> 3 pk Saffron strands (0.05 g) 5 c Bread Flour
> 1 tb Boiling Water 1/4 ts Salt
> 1/3 c Sugar 3/4 c Lard (yes, lard)
> 1 c Warm water (110'F./44'C.) 1/2 c Butter
> 1 pk Active dry yeast (1/4 oz) 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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