Cornish saffron cake

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Cornish saffron cake

Category Snacks
Serves 8
Preparation 7 minutes + rising
Cooking 1 hour

Rating: Rated 0 / 5 (0 ratings)

Often served at Easter time, this is an unusual yeasted cake rather than a bread.
Go vegan: Pure or dairy-free Vitalite can be used in place of the butter. When mixing, opt for water or soya milk.


  • few strands of saffron
  • 75g butter or margarine
  • 75g sugar
  • 75g sultanas
  • a little under 150ml warm milk or water, to mix
  • pinch of salt
  • 225g plain flour
  • ½ tbsp dried yeast
  • 40g mixed, diced, candied peel (lemon or orange)


Stage 1

Put the saffron to infuse by snipping the strands and covering with a tablespoon of boiling water and a small pinch of salt.

Stage 2

Rub the fat into the flour then add the sugar, yeast, sultanas and peel, and mix together.

Stage 3

Pour in the previously steeped saffron mixture and most of the milk. Combine to make a soft dough without being too sticky.

Stage 4

Put into a lined loaf tin. Cover with a clean tea towel and leave in a warm (not too hot) place to rise. Bake at 180C/fan 160C/gas 4 for 1 hour.


Cornish saffron cake


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie
Photography: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 254g
  • Fat: 9g
  • Saturated fat: 5.5g
  • Protein: 4g
  • Carbohydrates: 42g
  • Sugars: 21g
  • Fibre: 1.5g
  • Salt: 0.5g

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