📝 About This Recipe
Deeply rooted in the maritime history of Cornwall, this traditional Saffron Cake is a vibrant, yeast-leavened bake that bridges the gap between bread and cake. Infused with the world’s most precious spice, it offers a haunting floral aroma, a brilliant sunshine hue, and a rich crumb studded with juicy dried fruits. Perfect for a cozy afternoon tea, this heritage recipe celebrates the historic trade links that brought exotic saffron to British shores.
🥗 Ingredients
The Saffron Infusion
- 1/2 teaspoon Saffron strands (generous pinch, high quality)
- 300 ml Whole milk (lukewarm)
The Dough
- 500 g Strong white bread flour (sifted)
- 7 g Fast-action dried yeast (1 sachet)
- 1 teaspoon Fine sea salt
- 100 g Unsalted butter (cold, cubed)
- 75 g Golden caster sugar
- 1/2 teaspoon Ground nutmeg (freshly grated if possible)
The Fruit & Finish
- 150 g Currants
- 100 g Sultanas
- 50 g Mixed candied peel (finely chopped)
- 1 tablespoon Milk (for glazing)
- 1 tablespoon Granulated sugar (for glazing)
👨🍳 Instructions
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1
Begin by infusing the saffron. Gently toast the saffron strands in a dry pan for 30 seconds, then crush them into a fine powder. Stir into the lukewarm milk and let it steep for at least 20 minutes until the milk is a deep, vibrant yellow.
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2
In a large mixing bowl, combine the sifted bread flour, salt, and ground nutmeg. Add the cold cubed butter.
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3
Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the caster sugar and the dried yeast.
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4
Make a well in the center of the dry ingredients and pour in the saffron-infused milk. Mix with a wooden spoon until a soft, slightly sticky dough forms.
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5
Turn the dough out onto a lightly floured surface. Knead vigorously for about 10 minutes until the dough is smooth, elastic, and no longer sticking to your hands.
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6
Flatten the dough slightly and sprinkle over the currants, sultanas, and mixed peel. Fold the dough over and continue kneading for 2-3 minutes until the fruit is evenly distributed.
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7
Place the dough in a lightly greased bowl, cover with a damp tea towel, and leave to rise in a warm, draft-free spot for about 1 to 1.5 hours, or until doubled in size.
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8
Gently punch down the risen dough to release the air. Grease a 900g (2lb) loaf tin or a deep 20cm round cake tin with butter.
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9
Shape the dough into a smooth loaf or a round ball and place it into the prepared tin. Cover again and leave for a second rise (proving) for about 45 minutes.
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10
Preheat your oven to 190°C (375°F/Gas Mark 5) while the dough undergoes its final prove.
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11
Bake the cake in the center of the oven for 40-45 minutes. The top should be golden brown and the loaf should sound hollow when tapped on the bottom.
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12
While the cake is still hot, mix the 1 tablespoon of milk and 1 tablespoon of sugar. Brush this glaze over the top of the cake to create a sticky, shiny finish.
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13
Transfer the cake to a wire rack to cool completely before slicing. This allows the crumb to set and the flavors to fully develop.
💡 Chef's Tips
For the best color, soak the saffron in the milk overnight in the fridge if you have time. Ensure your yeast is fresh; if it doesn't foam when mixed with warm liquid, your cake won't rise properly. Avoid adding too much extra flour during kneading, as this can make the cake tough and dry. If the top browns too quickly in the oven, cover loosely with a piece of foil for the final 15 minutes. Traditional Cornish saffron cake is yeast-based, so treat it like a sweet bread dough rather than a sponge cake batter.
🍽️ Serving Suggestions
Serve thick slices toasted and generously spread with salted Cornish butter. Pair with a dollop of thick clotted cream and a spoonful of strawberry jam for a decadent treat. Enjoy alongside a steaming pot of Earl Grey or English Breakfast tea. Try it toasted the next day for breakfast with a sharp marmalade. For a modern twist, serve a slice with a sharp cheddar cheese to contrast the sweetness.