Cornish Saffron Cake
Submitted by aljodika
Traditional Cornish saffron cake with real saffron threads, lard, butter, and currants baked in loaf pans. A golden, fragrant British yeasted fruit bread that’s worth the overnight wait.
YIELD
2 cakesPREP
15 minCOOK
45 minREADY
60 minThis is proper Cornish baking. A yeasted fruit loaf stained gold with real saffron, rich with lard and butter, and studded with currants. It’s been a Cornwall tradition for centuries, and one bite tells you why it stuck around.
The saffron gets dried gently under a broiler, crushed to powder, and steeped in boiling water overnight. That patience is non-negotiable. It’s what gives this cake its signature colour and that warm, honey-like aroma that fills your kitchen.
The dough is rolled jellyroll-style before going into the loaf pans, creating beautiful swirls of currant and golden crumb when you slice it. Let it rest a full day after baking for the best flavour and texture.
Baker’s Tips
- Dry the saffron under a very low broiler and watch it like a hawk. Scorched saffron turns bitter and loses its colour.
- The overnight saffron steep is essential. Don’t shortcut it. That’s where the deep golden hue and complex flavour develop.
- Lard is traditional and gives this cake its distinctive tender, slightly flaky texture. Shortening works in a pinch, but it won’t be quite the same.
- Wait a full day before slicing. The flavours meld and the crumb firms up for clean, gorgeous slices. Serve with clotted cream and a cup of strong tea.
Ingredients
Directions
Lightly grease 2 9×5 inch loaf pans.
Line a broiler pan with foil.
Place saffron on foil and spread thinly.
Place pan under a very low broiler and gently dry saffron (do not discolor) 3 to 4 minutes or until dry.
Place saffron in a small bowl and crush to a fine powder.
Add boiling water and let stand 8 hours.
Dissolve 1 teaspoon of sugar in ¼ cup warm water.
Add yeast, whisk and let stand 10 to 15 minutes or until frothy.
Put flour, salt, lard and butter into a bowl and cut in finely.
Mix in remaining sugar and currants.
Stir saffron into remaining warm water and add to flour mixture.
Stir in yeast and mix to form a dough.
Knead lightly, cover and let rise in a warm place until double in bulk.
Knead dough and divide in half.
Press each piece to a rectangle with width equal to length of loaf pan.
Roll up dough, jellyroll style, and place in greased loaf pans, seam side down.
Press to fill corners. Cover and let stand at room temperature until dough has risen to top of pans. Preheat oven to 375℉ (190℃)F. (190’C.). Bake in preheated oven 35 to 45 minutes or until golden. If necessary, cover with foil during baking to prevent overbrowning. Cool on a wire rack. Let stand 1 day before serving.
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