*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Unsalted buffer (460g)
    3       c            Powdered sugar (300g)
    3       c            All purpose flour (300g)
    6                    Eggs
    1       t            EACH vanilla, almond extract
      1/2   c            Brandy (80ml)
            pn           Of salt
                         -----LEMON CREAM-----
      1/2   ts           Saffron threads
      1/3   c            Sugar (65g)
      1/4   c            Lemon juice (60ml)
    2                    Eggs
    4       tb           Butter, in pieces
            g            Zest of one lemon
   There are many historical references to saffron
   cordials made by prolonged steeping of the spice in
   brandy and other alcohol.  I have been making this
   brandy cake for years and decided to try it with
   saffron. It did not work; the saffron did not come
   through at all. My tasters loved the cake, however,
   and suggested the saffron go in some kind of icing
   instead. Great suggestion.
   Cream butter and sugar, then add eggs, one at a time.
   Sift flour and add it gradually.  Add remaining
   ingredients, mix just until combined. Preheat oven to
   375F (190C).  Bake in a greased and floured bundt or
   ring pan for about 50 minutes.  Cool in pan for 10
   minutes, then on cooling rack.
   Steep saffron in lemon juice for 20 minutes.  Whisk
   eggs and sugar, then add juice.  Switch to non-wooden
   utensil and cook cream in top of double boiler until
   thick.  Incorporate butter and cool before using.
   From “Wild About Saffron++A Contemporary Guide to an
   Ancient Spice”, by Ellen Szita.  Published by Saffron
   Rose, 28 John Glenn Circle, Daly City, Ca., 94105.
   Posted by Stephen Ceideberg; March 30 1993.
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