Saffron and Thyme Madeira Cake

Name: Saffron and Thyme Madeira Cake
Ingredients: 3-4 sprigs fresh thyme; 1 level teaspoon salt; 3 large eggs; 175 g/6 oz butter; 175 g/6 oz golden caster sugar; 225 g/8 oz plain flour; 150 g/5 oz self-raising flour; 150 ml/¼ pint milk; 2 generous pinches saffron strands

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

To me, there is something compulsive about the texture and buttery taste of Madeira cake; once I start, I can never stop eating it. I also serve this as a pudding, accompanied by a fresh blood orange jelly or a fruit compote.

Ingredients

150 ml/¼ pint milk
2 generous pinches saffron strands<

Cake
Vegetarian

Method

Put the milk and saffron in a saucepan, bring to the boil and remove at once from the heat. Leave on one side to cool. Butter a deep 16-17.5 cm/6½-7 in round cake tin and line with a disc of buttered greas