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Saffron cake

Yield: 1 Servings

Ingredients:

• 1 pn Saffron
• 2 tb Hot water
• 1 tb Yeast
• 1 ts Sugar
• 5 oz Warm water
• 1 lb Wholewheat flour
• 1 pn Salt
• 1/4 ts Nutmeg
• 3 oz Margarine
• 2 oz Shortening
• 8 oz Currants
• 1 oz Candied peel
• 5 oz Soymilk

Instructions:

Mix together the saffron & 2 tb hot water. Place in a covered jar & let stand overnight. Strain reserving the water. Dissolve the yeast in warm water with the sugar. Leave to start working. Put flour & salt in a bowl. Add nutmeg. Rub in the margarine & shortening. Toss in the currants & peel. Add the saffron water to the yeast mixture. Pour it into the flour. Add the milk. Mix till you have a dough. Knead the dough in the bowl. Cover & leave in a warm place for 1 hour or until the dough has doubled in size. Heat oven to 350F. Knead the dough again. Divide it into two & put each half into a 1 lb loaf tin greased. Cover & leave in a warm place for 10 minutes. Bake for 1 hour. Cool on wire racks. Gail Duff A Book of Herbs & Spices

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