My antique bundt tin says hello to an unusually flavoured traditional loaf.
A buttery, milky dough, made with white spelt flour, is laced with saffron threads, raisins and sultanas.
All crowned with a ring of dried apricots. (That’s additional to the traditional.)
Maybe slightly dry and could be sweeter? So perhaps a generous honey glaze next time? Yes, I think honey and saffron could work a treat.
Broad Street Baker 