Cornish saffron cake
Recipe summaryClick image to view larger version
Preparation 7 minutes + rising
Cooking 1 hour
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)
Put the saffron to infuse by snipping the strands and covering with a tablespoon of boiling water and a small pinch of salt.
Rub the fat into the flour then add the sugar, yeast, sultanas and peel, and mix together.
Pour in the previously steeped saffron mixture and most of the milk. Combine to make a soft dough without being too sticky.
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.
Leave a comment
Have you tried this recipe? What did you think? Any tips or advice? Simply enter your details (your email address will not be publicly viewable) and your comment will be displayed below.