Cornish Saffron Cake

Cornish Saffron Cake


900g flour
450g butter
110g sugar
450g mixed dried fruit
25g yeast
50g candied peel
½ g saffron threads
1 pinch salt
1 tbsp warm milk


Cut up the saffron threads, cover with a little boiling water and soak overnight. Rub the butter into the flour, add the salt, sugar, finely chopped peel and mixed dried fruit. Mix the yeast with a teaspoonful of sugar in a basin and mix in a little warm milk. Make a well in the centre of the flour mixture and when the yeast begins to rise, pour into the well. Cover with a sprinkling of flour and after about 10 minutes the yeast will push through. Then with your hands, mix all the ingredients together into a dough, adding milk as needed, as well as the saffron water.
Leave to rise in a warm place for a short while. Bake in a cake tin for approximately one hour at 180ºC.

PRINT   Imprimir/Print