Cornish Saffron Cake Recipe
Cornish Saffron Cake is a traditional English recipe (from Cornwall) for a classic old-fashioned fruited cake leavened with yeast that contains dried fruit and which is coloured and flavoured with saffron. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Saffron Cake.
Saffron was introduced to Britain in the sixteenth century from Asia Minor. It was most famously grown commercially in Stratton, North Cornwall and Saffron Walden in Essex. Though the commercial trade died out in the early 20th century, the taste for this exotic (and now costly) spice has survived in Cornwall. This is a traditional cake, leavened with yeast (rather than beaten eggs or baking powder, as is more common today).
Originally this saffron-infused cake was served at liturgical festivals. Though it can be purchased and is made year round today it still retains a special affinity with Easter.
Go to the printable version of the recipe
Cornish Saffron Cake Recipe
Ingredients:
generous pinch of saffron
4 tbsp warm water
30g fresh yeast (or 1 packet active dried yeast mixed with 1 tsp sugar and 6 tbsp warm water until frothy)
1kg (2 lbs) plain flour
250g (1/2 lb) sugar
1/2 tsp freshly-grated nutmeg
1/2 tsp ground cinnamon
pinch of salt
175g (6 oz) lard
175g (6 oz) butter
300ml (1 1/4 cups) milk, heated to blood temperature
250g (9 oz) mixed dried fruit
60g (2 oz) lemon peel, finely chopped
Method:
Bruise the saffron thread in a mortar, then combine in a teacup or glass with the warm water and set aside to infuse over night.
The following day, prepare your leaven. Crumble the yeast into a bowl with 2 heaped tablespoons of the flour. Mix in 150ml of water and 1 heaped tablespoons of the sugar. Combine all the ingredients well, cover with a cloth then set aside in a warm place to raise for 30 minutes.
Place the remaining flour in a bowl, along with the remaining sugar, spices and salt. Dice the lard and butter, add to the bowl and rub in with your fingertips. Form a well in the centre then add the leaven along with the warm milk and the saffron liquid (with the saffron threads).
Mix all the ingredients well to form a soft dough. Turn this into a clan bowl, cover with a cloth and set aside in a warm place until doubled in volume (about 80 minutes).
After this time, knock the dough back then work in the dried fruit and lemon peel until well and evenly incorporated. Divide the dough in half and place each piece in a loaf tin. Cover loosely with clingfilm (plastic wrap) and set aside in a warm place to prove for 30 minutes.
Now transfer the loaf tins to an oven pre-heated to 220ºC (430ºF) and bake for 40 minutes, or until golden brown on top and cooked through. Allow to cool in the tins for 10 minutes then turn out onto a wire rack to cool completely before slicing and serving.
Printable version of the Recipe
cornwall, england, cake, baking, easter, saffron, fruit, yeast
Fish
England
Cornish Saffron Cake https://fabulousfusionfood.blogspot.com/2019/04/cornish-saffron-cake-recipe.html Cornish Saffron Cake. This is a traditional Cornish recipe for a classic yeasted fruit loaf that is coloured and flavoured with saffron and which is traditionally served for Easter. https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5FZxW97Z5xIR2PwVfp0VpJlrets-N_N5Dr18ZgNM83B4mxd8bi__DVFP7mWcDCT3PdMKZY7yzaJPkrk-b2mqK1ijtv-Jt1Aj_z8b6f-ey50rOB168kRatjBT_Ke0wCeRfQzHCC4pRN9c/s1600/cornish-easter-saffron-cake.png 2019-04-14
Yield: 8–10 Author: Dyfed Lloyd Evans
Cornish Saffron Cake
Cornish Saffron Cake. This is a traditional Cornish recipe for a classic yeasted fruit loaf that is coloured and flavoured with saffron and which is traditionally served for Easter.
prep time: 150 mins cook time: 40 mins total time: 190 mins
Ingredients:
- generous pinch of saffron
- 4 tbsp warm water
- 30g (1 oz) fresh yeast (or 1 packet active dried yeast mixed with 1 tsp sugar and 6 tbsp warm water until frothy)
- 1kg (2 lbs) plain flour
- 250g (1/2 lb) sugar
- 1/2 tsp freshly-grated nutmeg
- 1/2 tsp ground cinnamon
- pinch of salt
- 175g (6 oz) lard
- 175g (6 oz) butter
- 300ml (1 1/4 cups) milk, heated to blood temperature
- 250g (9 oz) mixed dried fruit
- 60g (2 oz) lemon peel, finely chopped
Method:
- Bruise the saffron thread in a mortar, then combine in a teacup or glass with the warm water and set aside to infuse over night.
- The following day, prepare your leaven. Crumble the yeast into a bowl with 2 heaped tablespoons of the flour. Mix in 150ml of water and 1 heaped tablespoons of the sugar. Combine all the ingredients well, cover with a cloth then set aside in a warm place to raise for 30 minutes.
- Place the remaining flour in a bowl, along with the remaining sugar, spices and salt. Dice the lard and butter, add to the bowl and rub in with your fingertips. Form a well in the centre then add the leaven along with the warm milk and the saffron liquid (with the saffron threads).
- Mix all the ingredients well to form a soft dough. Turn this into a clan bowl, cover with a cloth and set aside in a warm place until doubled in volume (about 80 minutes).
- After this time, knock the dough back then work in the dried fruit and lemon peel until well and evenly incorporated. Divide the dough in half and place each piece in a loaf tin. Cover loosely with clingfilm (plastic wrap) and set aside in a warm place to prove for 30 minutes.
- Now transfer the loaf tins to an oven pre-heated to 220ºC (430ºF) and bake for 40 minutes, or until golden brown on top and cooked through. Allow to cool in the tins for 10 minutes then turn out onto a wire rack to cool completely before slicing and serving.
Cornish Saffron Cake
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
