Hookery Cookery Home > Easter Recipes > Easter Sunday Saffron Cake
Description/Notes:
A Mediterranean flavor to the Easter table. Saffron originates from Greece; Saffron cakes and small saffron buns were eaten with clotted cream in Devon and Cornwall during the Easter period.
Ingredients:
Cooking Instructions:
- Soak the saffron in salted cold water overnight
- Preheat the oven to 350F, Gas Mark 4, 180C
- Grease and line a 9 inch (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
- 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 well and turn into the baking tin
- Bake for one and a half to two hours
- If a warm skewer comes out clean, remove from oven and leave to cool for 10-15 minutes before turning onto a wire rack to cool