| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Schwartz, Schwartz2 |
8 |
servings |
INGREDIENTS
|
|
Half a sachet of Schwartz Saffron Strands |
| 6 |
tb |
Boiling water |
| 6 |
oz |
Margarine or butter – softened; (175g) |
| 6 |
oz |
Caster sugar; (175g) |
| 3 |
|
Eggs – size 3 |
| 10 |
oz |
Self-raising flour – sifted; (275g) |
| 4 |
oz |
Currants; (100g) |
| 8 |
oz |
Soft cream cheese; (225g) |
| 1 |
tb |
Milk |
| 2 |
tb |
Icing sugar – all blended together |
| 1 |
|
Thin strips lemon rind – to decorate |
|
|
Icing sugar – to dust. |
INSTRUCTIONS
FOR THE CAKE
FOR THE FILLING
Lightly crush the Saffron Strands and cover with the water. Allow to stand
for 2 hours or overnight. Preheat oven to 325F, 170C, Gas Mark 3.
Grease and line a deep 7 inch (17.5cm) cake tin. Cream the butter and sugar
together. Beat in the eggs, adding a little flour if necessary. Strain the
Saffron liquid and discard the strands. Gently fold half the flour into the
cake mixture, followed by the Saffron liquid. Fold in the remaining flour
and stir in the currants. Transfer to the prepared tin and cook for 1 1/2 -
1 3/4 hours or until well risen and firm to the touch.
Allow to cool slightly before turning out. When cold, split the cake in
half and fill with 2/3 cream cheese mixture. Use the remainder to decorate
the top of the cake together with the strips of lemon rind. Dust with icing
sugar before serving.
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