SAF­FRON CAKE WITH MAS­CAR­PONE CREAM

Serves 8–10

Country Style - - COUNTRY COOK -

If you don’t like saf­fron, you prob­a­bly won’t like this cake. If you do like saf­fron, you will swoon over it. The sim­plest of pound cakes, made from but­ter in­fused with a gen­er­ous pinch of saf­fron, this cake is evoca­tive, mys­te­ri­ous and pro­foundly more-ish. It is quite old fash­ioned in tex­ture, with a firm, close tex­tured crumb, and a lovely re­minder of just how good th­ese cakes are to eat. It keeps ex­tremely well for three or more days in an air­tight con­tainer. Start this cake a few hours be­fore you’d like to eat it. 3 eggs un­salted buttt­ter self-rais­ing flflour raw caster sugar large pinch of Aus­tralian safff­fron (about 40 threads or a tenth of a gram) 1 ta­ble­spoon milk, warmed pinch of fifinely ground sea salt

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