It has been suggested that the recipe for the saffron cake was brought to Cornwall long ago by the Phoenicians who came to barter for tin; be that as it may, the Cornish have long relished those heavenly slices of golden sunshine that can only be cut from a Saffron cake.
Traditionally, not only cakes but buns were baked. Sixty years ago when Sunday Schools flourished in the county, once a year the scholars were bussed to the seaside for a day’s outing and each child was given a “Tea Treat Bun”, which was a saffron bun the size of a tea plate.
Preparation time: 1-2 hours
Cooking time: 30 mins to 1 hour
Serves: Makes 1x 1kg/2.2lb cake
Dietary: Vegetarian
Ingredients to make 2 Saffron Cakes
1 tsp saffron strands
125ml/4½fl oz milk
500g/1lb 2oz plain flour, plus extra for dusting
½ tsp dried, fast-action yeast
Pinch salt
¼ tsp freshly grated nutmeg
250g/9oz cold butter, cut into cubes, plus extra for greasing
250g/9oz caster sugar
300g/10oz currants
50g/2oz candied peel
200g/7oz clotted cream, to serve
1- Grease a 1kg/2.2lb loaf tin with butter.
2- Heat the saffron strands and milk in a pan over medium heat until the milk mixture has turned yellow and is almost simmering.
3- In a bowl, mix together the flour, yeast, salt, and nutmeg until well combined.
4- Add the butter and sugar and rub in using your fingertips until the mixture resembles breadcrumbs.
5- Stir in the currants and candied peel until well combined.
6- Pour over the saffron-infused milk and stir until the mixture comes together as a soft dough.
7- Turn out the dough onto a lightly floured work surface and knead lightly until smooth.
8- Transfer the dough to the prepared loaf tin. Cover with a damp tea towel and set aside in a warm place for 30-45 minutes, or until risen.
9- Preheat the oven to 180C/350F/Gas 4.
10- Transfer the saffron cake to the oven and bake for 45 minutes to one hour, or until the cake is pale golden-brown and has risen.
11- Set the cake aside to cool slightly, then turn out of the loaf tin onto a plate and cut into slices. Serve with clotted cream.
