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Wednesday, April 26, 2023

Saffron Cake Recipe by Ruth Paget

Saffron Cake Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 teaspoon saffron 

-1 cup hot water 

-4 cups flour 

-4 teaspoons baking powder 

-2/3 cup softened butter 

-1 cup currants 

-1 cup raisins 

-1 tablespoon chopped candied lemon 

-1 ½ cups sugar 

-3 beaten eggs 

-1 teaspoon salt 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Steep saffron in hot water for 10 minutes to obtain saffron water. 

3-Sift 4 cups flour and 4 teaspoons baking powder together. Use a fork to incorporate the butter into the flour mixture until it is thoroughly mixed with the flour. 

4-Add currants, raisins, candied lemon, sugar, beaten eggs, and salt to the flour mixture and turn to thoroughly mix. 

5-Add saffron water to the batter and thoroughly blend together. 

6-Place batter in a greased loaf pan and bake for 30 minutes or until a toothpick comes out clean. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


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