Cornish Saffron Cake

Cornish Saffron Cake

Slices of Cornish Saffron Cake

In the South West of England such as Cornwall, spices have been used in baking and cooking since early days of trading. Ships would have arrived from the orient to take advantage for a safe place to harbour whilst trading spices such as saffron in Cornwall. Saffron, the most precious and most expensive spice in the world became popular to use in yeasted breads and cakes in this part of the country, giving a rich golden-yellow hue and flavour to baked goods.

Saffron soaking

Although this bake is called a Cornish Saffron Cake, it is not sweet and resembles more of a fruit bread loaf. This possibly could have been served at tea time in slices spread with butter and perhaps an additional choice of honey or preserves for sweetness.

Kneading the dough with its golden-yellow hue

The production of this bake is achieved in the same way you would make bread by fermenting the yeast and mixing into dough to knead, prove, knock back and to prove again before baking. The yeast used in this recipe is dried yeast NOT fast action yeast.

Cornish Saffron Cake

Cornish Saffron Cake

Makes a 900g (2 lb) loaf

Ingredients
7g (¼ oz) dried active yeast
32g (1¼ oz) caster sugar
175ml (6 fl oz) tepid water
7g (¼ oz) powdered milk
250g (9 oz) strong plain white flour, sifted
7g (¼ oz) saffron, ground and soaked for several hours in 2 tsp of warm water
A large pinch of salt
65g (2½ oz) softened butter
150g (5oz) mixed dried fruit with mixed candied peel

You will need a 900g (2 lb) loaf tin lightly greased with a little butter

Method

In a jug add the tepid water, sugar, yeast and mix through then add the powdered milk and 25g (1 oz) of the flour. Whisk leaving the jug in a warm place to froth and double in size for approximately 30 minutes.

Preheat the oven 180°C/fan 160°C/350°F/Gas mark 4.

In a large bowl add the remaining flour and butter and rub through with your fingertips until it looks like fine breadcrumbs. Now add the salt & dried fruit with mixed candied peel and stir until all mixed through. Strain the saffron and add to the dry mixture and then add the yeast mixture and mix through until combined. Turn out the mixture onto a floured work surface and knead until the dough is fairly elastic. Place back into a clean mixing bowl and leave covered with a clean tea towel until doubled in size approximately 1 hour. Tip out of the bowl and knock the dough back and lightly knead into shape to fit the loaf tin. Place into the loaf tin and leave covered over with a clean tea towel again in a warm place to rise until the dough rises almost to the top of the tin, approximately 30 minutes.

Place into the preheated oven and bake for 50 – 1 hour or until fully baked. (The top should be golden-brown and the bottom of the loaf should sound hollow when tapped). Remove from the oven and leave to stand in the tin for 10 minutes before turning out onto a wire rack to finish cooling.

Serve slices spread with butter, honey or a choice of preserves.