Cornish saffron cake

Cornish saffron cake

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
1/2 teaspoon saffron threads, crumbled
60ml water, warmed
600g plain flour
1/2 teaspoon salt
125g butter
30g compressed yeast
190ml milk, warmed
55g caster sugar
2 eggs, beaten
90g sultanas
2 tablespoons mixed glace peel, chopped
2 tablespoons milk

Method

  1. Soak saffron in warm water for 1–2 hours. Sift flour and salt together, add butter and rub in until mixture resembles crumbs. Dissolve yeast in warm milk, stir in saffron threads and their soaking liquid and add to flour mixture with sugar and eggs. Beat until smooth and elastic. Put into a clean, greased bowl and turn dough over so it is greased lightly all over. Cover bowl with a cloth and leave to rise in a warm place for about 45–50 minutes or until doubled in bulk.
  2. Mix in sultanas and peel and turn dough into a greased 20 cm cake tin. Set aside in a warm place to prove for about 15–20 minutes or until dough reaches the top of the tin.
  3. Brush cake with milk and bake in a preheated hot oven (200°C) for 45–50 minutes. Cool on a wire rack and serve warm or cold with cream.

Note

  • ½ teaspoon powdered saffron may be used in place of saffron threads. Dissolve in 60 ml warm water and use without soaking.
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