Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

The glowing gold of the saffron makes this sponge visually appealing, while the brandy-plumped sultanas give a sophisticated flavour. The sponge is baked as a shallow cake, from which fingers are cut to serve with a fresh fruit salad of seedless grapes, oranges and grapefruit. It is also excellent for tea and can be baked as one would a Victoria sponge. If so, increase cooking time to 20-25 minutes.