Food From Cornwall

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Saffron Cake

Saffron Buns

  • 450 gm Strong white flour
  • 100 gm Soft margarine
  • 15 gm Fresh yeast
  • 1/2 tsp Salt
  • 40 gm Caster sugar
  • 280 gm Dried mixed fruit
  • 1 pinch Saffron
  • 1/2 cup Lukewarm mix of milk and water
  1. Crumble saffron in a cup and pour on a couple of tablespoons of hot water.
  2. Place flour in bowl and rub in margarine. Add rest of dry ingredients.
  3. Make a well in the centre of the bowl and crumble yeast into it. Sprinkle one teaspoon of sugar on the yeast. Add a couple of tablespoons of warm milk and water mix. Then draw in mixture from the outside to cover the yeast. Cover with a damp cloth and leave for 10 minutes.
  4. When the yeast starts to bubble, add cooled saffron and enough lukewarm milk and water to mix to a soft sticky dough. Put in a warm place, covered with damp cloth, until doubled in size.
  5. Place tablespoons of mixture on baking tray, lined with parchment, and spacing well. Return to a warm place to allow to rise.
  6. Bake in a hot oven (210C) for 10 minutes until nicely brown.

Saffron Cake

  • 1/2 gram Saffron
  • 2 lbs flour
  • 1 lb butter
  • 4 ozs sugar
  • 1 lb mixed dried fruit
  • 1 oz yeast
  • 2 ozs candied peel
  • 1 pinch salt
  1. Cut up the saffron strands, add a little boiling water (about half a cup), and leave to infuse overnight.
  2. Rub the butter in the flour, add the salt, sugar, finely chopped peel and mixed fruit.
  3. Pour a little warm water over the yeast and one teaspoonful of sugar in a basin. When the yeast rises, pour it into a well in the centre of the flour. Cover it with a sprinkling of the flour. After about 10 minutes the yeast rises through this. Then mix the whole by hand into a dough, adding the saffron water and any extra water that might be needed to keep the dough pliable.
  4. Leave in a warm place to rise for a little while. Bake in a cake tin for about one hour at 350 f.