Some of our readers have been intrepidly trying out our Cookbook recipes at home.
We’re very impressed by the results!
The chocolate cream was “rich and unctuous”, although it proved tricky to get a good froth on the top…
She also baked saffron cakes, reducing the quantity of saffron for “a lovely light cake with a delicate colour and flavour”:
Here are her tips for making delicious Georgian saffron cakes:
The proportions I used were 1lb flour, 1tsp caraway seeds, 2oz sugar, 2 oz butter, ½ tsp saffron, 2 floz milk, 2 eggs, 5 tbs sourdough starter. Bake in two 7 inch round loose bottom cake tins (the Georgians used hoops) for 15m at 200 degrees C, cover with paper and bake for a further 15m at 180 degrees C.
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