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Saffron Cake

The cake

Ingredients

What to do

  1. Lightly crush saffron and cover with boiling water. Allow to stand for 2 hours or ideally overnight. 
  2. Reheat the oven to 170°C. 
  3. Grease and line a deep 18cm cake tin. Sieve the self-raising flour. Cream the butter and sugar together. Beat the eggs, adding a little flour (if necessary). Strain the saffron water.
  4. Gently fold ½ the flour and then the saffron liquid. Fold in the remaining flour and stir in the currants. Transfer to the prepared cake tin and cook for 1½ to 1¾ hours.
  5. Allow to cool slightly before turning out. When cold, split the cake in half.
  6. Blend together the cream cheese, milk and icing sugar and fill the cake with ¾ of this mixture. Use the remainder to decorate the top of the cake. Layer on the lemon rind into the centre of the cake for decoration, then dust with icing sugar.

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