Cornish saffron cake

Cornish saffron cake

We will need these ingredients:
• pinch of saffron threads of
• 450 g flour ( "bread")
• 75 g butter
• 40 g of lard
• pinch of salt
• 200 g raisins
• 50 g candied fruit (chopped)
• 2 tbsp. l. fine-grained sugar
• 7 g yeast fast
• 2 eggs
• 125 ml tepid milk
• a few drops of almond essence
Utensil:
• large silicone mold-loaf
• baking tray
Cooking method:
1 Pour the saffron on a sheet of paper on a baking pan, put in the oven, preheated to a minimum temperature to dry for a couple of minutes. Crumble into a bowl and pour 2 tablespoons. l. boiling water. Leave to infuse (1 hour).
2 Pour into a bowl the flour, crumble to the butter and lard, rub flour into small crumbs. To mix salt, raisins, candied fruit, sugar and yeast.
3 Whisk the eggs with the milk, almond essence and present saffron. Pour the received weight to the flour crumbs and knead a soft dough. Transfer to the surface pripylennuyu flour, knead for about 10 minutes to obtain a homogeneous dough and elastic. Sformuyte neat loaf and place into shape. Cover with oiled cling film and put in a warm place to approach to increase in volume by half.
4 Preheat the oven to 200 ° C. Bake the cake in the center of the oven for 20 minutes, then reduce temperature to 180 ° C and bake another 20-30 minutes until the pastry has risen and tapped the bottom of the loaf will be heard a thud. Remove the finished cake from the oven and cool on a lattice Transfer.
About the dish:
For 8 persons:
infusion time: 1 hour
Preparation time: 15 minutes
test approach time: 1 hour - 1 hour 30 minutes
Preparation time: 50 minutes
Oven temperature: 200 ° C, then 180 ° C
It is believed that saffron was brought to Britain by the Phoenicians, traded precious spices. This soft cake, colored with saffron, with raisins and candied fruit, often baked in the English Cornwall. Serve slices of the product usually with fresh butter.
hint
Saffron - one of the most expensive spices in the world. This saffron stigmas of flowers that are hand-picked and dried. Used for giving dishes a luxurious taste and color.
Fortunately, very few of the saffron is enough a very long time. After a short drying in the oven allows to reveal the aroma and taste of spices and makes it to burn on.