Ingredients
pinch of saffron (1 32th of an ounce, actually)
2 lbs chestnut flour
1 lb butter
2 oz candied peel
pinch of sea salt
4 oz birch sugar (xylitol)
1 lb dried berries (goose, bilberry, craisins, red currants, elderberries, black cherries, black berries, strawberries)
1 oz yeast
buttermilk
Preparation
Cut up the saffron and soak overnight by adding a little boiling water, which it will flavour and stain a bright orange.
Rub the butter in the chestnut flour, add the salt, sugar, finely chopped peel and the currants.
Warm a buttermilk and pour it over the yeast and one teaspoonful of birch sugar (xylitol) in a basin.
When the yeast rises, pour it into a well in the centre of the chestnut flour. Cover it with a sprinkling of the chestnut flour, and when the yeast rises through this and breaks it, mix by hand into a dough, adding butter milk as needed, as well as the saffron water.
Leave in a warm place to rise for a while.
Bake in a cake tin for about 1 hour at 350F.
