Cornish Saffron Cake is a delightful and aromatic dessert that hails from the Cornish region of England. This traditional cake is distinguished by the inclusion of saffron, which imparts a golden hue and a subtle, floral fragrance. The cake is rich and moist, typically made with butter, sugar, flour, and currants or raisins. Served sliced, the Cornish Saffron Cake is enjoyed with a spread of clotted cream or butter, enhancing its flavor and providing a delightful contrast to the saffron-infused sweetness. This beloved Cornish delicacy is a testament to the region’s culinary heritage and the art of incorporating saffron into a delightful and time-honored dessert.
This sweet yeasted spiced bread is peppered with flavorsome dried fruits. It is a delight that hails from Cornwall, England. Try a slice with rich Cornish butter or clotted cream. Yummy.
Cornish Saffron Cake
- 900 g flour
- 450 g butter
- 110 g sugar
- 450 g mixed dried fruit
- 50 g candied peels
- 25 g yeast
- 1/2 g saffron threads
- 1 pinch salt
- 1 tbsp warmmilk
- Cut up the saffron threads, cover with a little boiling water and soak overnight.
- Rub the butter into the flour, add the salt, sugar, finely chopped peel and mixed dried fruit.
- Mix the yeast with a teaspoonful of sugar in a basin and mix in a little warm milk.
- Make a well in the centre of the flour mixture and when the yeast begins to rise, pour into the well. Cover with a sprinkling of flour and after about 10 minutes the yeast will push through. Then with your hands, mix all the ingredients together into a dough, adding milk as needed, as well as the saffron water.
- Leave to rise in a warm place for a short while.
- Bake in a cake tin for approximately one hour at 180ºC.
- Let cool completely, then slice and enjoy!