- 150 grams sugar
- 180 grams flour
- a pinch of nutmeg
- 150 grams butter
- 100 grams currents and raisens
- 30 grams candied fruit
- 7 grams fresh yeast
- 1/4 teaspoon salt
- pinch of saffron
- warm milk
- 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.
- Put the oven on 180 degrees celcius.
- Prepare the baking tin with butter and a light dusting of flour.
- 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.
- Rub the margarine or butter and sugar into the flour.
- 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.
- When cracks begin to appear, infuse warm saffron water and add to the flour mixture.
- Add the vegetables and candied peel and stir gently.
- Cover with a clean tea towel and leave some where warm but not hot to continue to rise for about 45 minutes.
- Pour into greased tins and let it rise again until the mixture reaches altitude above the eye.
- Bake in the preheated oven for about 1 hour.
- If it looks gold, take it out of the oven and let it cool on a rack.