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Saffron Cake

Saffron Cake recipe image
This vegan Saffron Cake is a fragrant, golden-hued yeast bread that bridges the gap between a sweet loaf and a traditional fruitcake. Infused with steeped saffron threads and warm nutmeg, it offers a delicate floral aroma and a moist, tender crumb. Packed with plump currants and chewy candied peel, every bite is a comforting treat perfect for holiday mornings or afternoon tea. The use of whole wheat flour adds a hearty texture, while soymilk ensures a rich, dairy-free consistency.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 1380
Dietary: Vegan
Description
This vegan Saffron Cake is a fragrant, golden-hued yeast bread that bridges the gap between a sweet loaf and a traditional fruitcake. Infused with steeped saffron threads and warm nutmeg, it offers a delicate floral aroma and a moist, tender crumb. Packed with plump currants and chewy candied peel, every bite is a comforting treat perfect for holiday mornings or afternoon tea. The use of whole wheat flour adds a hearty texture, while soymilk ensures a rich, dairy-free consistency.
Directions
  1. 1
    Steep the saffron threads in 2 tablespoons of hot water in a covered jar overnight to extract color and flavor.
  2. 2
    Strain the saffron water, reserving the liquid, and discard the spent threads.
  3. 3
    Dissolve the yeast and sugar in 5 ounces of warm water; let stand for 5-10 minutes until foamy and active.
  4. 4
    In a large bowl, combine the whole wheat flour, salt, and nutmeg.
  5. 5
    Add the margarine and shortening to the flour mixture and rub them in with your fingertips until the mixture resembles coarse breadcrumbs.
  6. 6
    Toss the currants and candied peel into the flour mixture to coat them lightly.
  7. 7
    Stir the reserved saffron water into the activated yeast mixture.
  8. 8
    Pour the yeast liquid into the flour mixture.
  9. 9
    Add the soymilk and mix until a soft, cohesive dough forms.
  10. 10
    Knead the dough in the bowl or on a lightly floured surface for about 5-7 minutes until smooth and elastic.
  11. 11
    Cover the bowl and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
  12. 12
    Preheat the oven to 350°F (175°C).
  13. 13
    Punch down the risen dough and knead briefly to release air bubbles.
  14. 14
    Divide the dough into two equal halves.
  15. 15
    Place each half into a greased 1-pound loaf tin.
  16. 16
    Cover the tins and let the dough rise again in a warm place for 10-15 minutes until puffy.
  17. 17
    Bake in the preheated oven for 1 hour, or until the cakes are golden brown and sound hollow when tapped on the bottom.
  18. 18
    Remove from tins and cool completely on wire racks before slicing.

Nutrition Facts

Servings 10 servings

Amount Per Serving
Calories 1380kcal
% Daily Value *
Total Fat 104g160%
Saturated Fat 35g175%
Cholesterol 3mg1%
Sodium 980mg41%
Total Carbohydrate 95g32%
Dietary Fiber 3g12%
Sugars 8g
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/saffron-cake/