Saffron Cake

Saffron Cake Ingredients: Preparations:

  1.     Place a large pinch of saffron in a small cup of boiling water. Remove from the heat and cover. Let is simmer voor a couple of hours.
  2.     Put the oven on 180 degrees celcius.
  3.     Prepare the baking tin with butter and a light dusting of flour.
  1.     Place the yeast in a cup and add 1 teaspoon of sugar and fill the cup halfway with warm milk and water and let rise. It is important that the milk and the water is warm and not hot.
  2.      Rub the margarine or butter and sugar into the flour.
  3.      When the yeast has increased make a hole in the middle of the sugar and flour mixture, and add the yeast. This layer of flour is to assist in maintaining an even temperature.
  4.      When cracks begin to appear, infuse warm saffron water and add to the flour mixture.
  5.      Add the vegetables and candied peel and stir gently.
  6.      Cover with a clean tea towel and leave some where warm but not hot to continue to rise for about 45 minutes.
  7.      Pour into greased tins and let it rise again until the mixture reaches altitude above the eye.
  8.      Bake in the preheated oven for about 1 hour.
  9.      If it looks gold, take it out of the oven and let it cool on a rack.