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Saffron Cake



  • A pinch of Saffron (1/32nd of an ounce)

  • 2lbs Flour

  • 1lb Butter

  • 2oz Candied Peel

  • Pinch of Salt

  • 4oz Sugar

  • 1lb Currents

  • 1oz Yeast

  • Warm Milk



This is a traditional Cornish recipe. Saffron colours the cake bright yellow, and gives it its distinctive flavour. Saffron comes from the autumn-flowering crocus sativus and is expensive to buy - the saffron is the stigmata of the crocus, and over 4000 blooms are required to give one ounce of saffron.



Cut up the saffron and soak overnight by adding a little boiling water, which it will flavour and stain a bright orange.

Rub the butter in the flour, add the salt, sugar, finely chopped peel and the currants. Warm a little milk and pour it over the yeast and one teaspoonful of sugar in a basin. When the yeast rises, pour it into a well in the centre of the flour. Cover it with a sprinkling of the flour, and when the yeast rises through this and breaks it, mix by hand into a dough, adding milk as needed, as well as the saffron water. Leave in a warm place to rise for a while.

Bake in a cake tin for about 1 hour at 350F.





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