SAFFRON FRUIT CAKE
This light yet moist fruit cake keeps really well and the sweet perfumed aroma that the saffron provides goes well with the buttery dried fruit. The method is also easier than most cake recipes so you'll want to make this again and again. It has a wonderful mood lifting other worldly after taste and is an absolute winner! There is no substitute for saffron, its flavour is unique. (I buy mine on ebay at a fraction of the cost) If you haven't got any then add a few drops of natural almond extract and 2 oz chopped walnuts to make an equally delicious everyday cake.
Provided by robd16
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F and grease a square cake pan, lining the bottom with greaseproof paper.
- In a pestle and mortar, grind the saffron with some of the sugar (you get the best yellow colour that way), alternatively, soak in 2tbsp of boiling hot water.
- Bring the dried fruit to the boil in a pan of water, once boiling point is reached, turn off the heat and drain the fruit well using a sieve. Return to the pan and add the butter until it has melted perhaps over a low heat if necessary.
- Add the saffron (including water if soaking method used) sugar and eggs and mix thoroughly then sift in the flour, salt and baking powder.
- Mix well but do not over work the mixture then pour into the cake pan.
- Bake for 30mins or until browned on top, then reduce heat to 160C/300F, cover with foil and bake for a further 20 minutes.
- Allow to cool for 15 minutes before turning out to cool completely on a wire rack.
- Now thats special.
ORANGE & SAFFRON SYRUP CAKE
The citrus syrup makes for a wonderfully moist cake - great for afternoon tea or a dinner-party dessert
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 1h
Yield Cuts into 8 slices
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Oil the base of a 23cm ring tin (or oil and line the base of a 20cm round or 18cm square cake tin). Put the ground hazelnuts in a frying pan and toast over a medium heat, stirring frequently until evenly browned. Leave to cool, then mix with the semolina, caster sugar and baking powder.
- Finely grate the zest from one orange and combine with the eggs and oil. Beat well with a wooden spoon, then fold into the dry ingredients. Pour the mixture into the prepared tin and bake for 30-40 mins, until risen and firm to the touch.
- While the cake is baking, pare the zest from the other orange and cut into very thin shreds. Put in a saucepan with the juice from both oranges, the saffron and icing sugar. Bring to the boil, then simmer gently for 5 mins.
- When the cake is done, leave it to cool in the tin slightly, then turn out onto a plate. Peel off the lining paper. While the cake is still warm, skewer it well and spoon the syrup over. Serve as it is, or with yogurt or crème fraîche and orange segments. The cake will keep in the fridge in an airtight container for 3-4 days.
Nutrition Facts : Calories 455 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
HONEY SAFFRON CHRISTMAS CAKE
Has all the flavours of Christmas without being too heavy and can be made at the last minute too
Provided by Jane Hornby
Categories Dessert, Treat
Time 3h
Yield Cuts into 12 slices
Number Of Ingredients 17
Steps:
- Heat oven to 160C/fan 140C/gas 3. Butter and line a round, deep 20cm cake tin with two layers of baking parchment (see Knowhow, below). Tie a few sheets of newspaper around the outside of the tin, level with the top of the baking parchment.
- Heat the brandy in a small pan, then add the saffron and leave to infuse off the heat for a few mins. Put the butter, sugar, eggs, flour, ground almonds, baking powder and a pinch of salt into a bowl, then beat together until creamy and smooth. Mix the fruit, nuts and brandy saffron mix into the batter and stir well.
- Spoon into the prepared tin, smooth the top and make a slight dip in the middle. Bake for 1½ hrs, then cover loosely with foil to stop the top over-browning. Turn oven down to 140C/fan 120C/gas 1 and cook for 1 hr more until a skewer comes out clean. Leave to cool in the tin then, while it's still warm, prod the cake all over with a skewer.
- Mix the brandy and honey together and spoon over the cake. Wrap up well in foil and keep in an airtight container until Christmas, feeding with more honeyed brandy every so often.
Nutrition Facts : Calories 613 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 67 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
SAFFRON CAKE
Grandma Dimond's Saffron Cake recipe is a British recipe from the Wrefords in Cornwall, England. It is really more of a fruit bread traditionally served with clotted cream.
Provided by Jill Patrice
Categories Yeast Breads
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour about one cup of boiling water over the saffron and let it cool and mix with the sugar, salt, and yeast.
- When yeast has dissolved and shortening has softened, mix in flour and fruit (currants and lemon).
- Let rise 1 1/2 hour in the bowl.
- Put in greased bread pan to rise for 1/2 hour before baking.
- Bake in a 350 degree F oven for 45 minutes.
Nutrition Facts : Calories 410, Fat 19.8, SaturatedFat 4.9, Sodium 391.9, Carbohydrate 54.5, Fiber 2.6, Sugar 20.6, Protein 5.4
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