NewsBite

Advertisement
Good Food logo

Cornish saffron cake

Brigitte Hafner
Brigitte Hafner

Advertisement
Cornish saffron cake.
Cornish saffron cake.Marina Oliphant

This is delicious served with butter while still warm from the oven. It keeps quite well and can be lightly toasted. I have also had success with dried yeast, but if you can, buy some fresh yeast from a baker and appreciate the difference in flavour.

Advertisement

Ingredients

  • 1/2 tsp saffron threads

  • 150ml milk plus a few tablespoons extra

  • 25g fresh yeast

  • 450g plain flour

  • 1/2 tsp salt

  • 60g castor sugar

  • half a nutmeg, grated

  • 1/2 tsp cinnamon

  • 120g unsalted butter, taken out of the fridge half an hour before use

  • 100g currants

  • 2 tbsp castor sugar, for glaze

Method

  1. Pre-heat oven to 200C.

    Put the saffron threads onto a non-stick tray and in the oven to roast for no more than 5 minutes.

    In a pot or microwave, heat the milk so that it is lukewarm. Crush the saffron threads between your fingers and sprinkle into a cup. Add 2 tablespoons of the warm milk and set aside to infuse.

    Crumble the fresh yeast into a small bowl, add a pinch of sugar and the warm milk. Whisk with a fork until combined. Cover and place in a warm, draught-free place for 20 minutes or until a light froth has formed on top. Sift flour and salt into a large bowl. Add the sugar and spices and rub in the finely chopped butter until it resembles course crumbs. Make a well and pour in the yeast and saffron liquid.

    Knead gently until smooth and forming a ball.

    Place the dough in a lightly oiled bowl, cover and allow to rise again in a warm place for 1½ to 2 hours - or until the dough has almost doubled in size.

    Add the currants to the dough and knead together on a floured surface until combined. Shape into a loaf and put into a well-greased loaf tin. Cover and rise again for half an hour before baking for about 35 minutes or until golden brown on top (check it at 30 minutes).

    Mix together 2 tablespoons of milk and 2 tablespoons castor sugar and while loaf is still warm, brush with mixture.

    Leave to cool a little before turning out.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Brigitte HafnerBrigitte Hafner is a chef, restaurateur and recipe writer.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Brigitte Hafner

Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/cornish-saffron-cake-20111019-29uvy.html