Cornish saffron cake

Saffron cake was once also baked in other parts of England, but it remained popular in Cornwall, where it is still available today. The yeast makes it more like a fruit bread than a cake. In the West Country, it’s eaten with a good layer of butter on it.

For 6–10 people

325 ml (11 fl oz) lukewarm milk

15 g (½ oz) dried yeast

½ tsp saffron threads

500 g (1 lb 2 oz) strong white bread flour

60 g (2¼ oz) raw (demerara) sugar

30 g (1 oz) lard or butter, at room temperature, cubed

5 g (¹/₈ oz) sea salt

5 g (¹/₈ oz) caraway seeds

60–100 g (2¼–3½ oz) currants

50 g (1¾ oz) candied citrus peel, finely chopped

butter, for greasing

1 egg yolk + 1 tbsp milk, for egg wash

For a loaf tin (900 g/2 lb)

Divide the lukewarm milk in half. Add the yeast to one half to activate it. Using a mortar and pestle, crush the saffron threads and add them to the remaining milk.

Put the flour and sugar in a large bowl or the bowl of an electric mixer fitted with a dough hook. Put the lard or butter on top. Pour in half the yeast mixture and start mixing. When the liquid and lard or butter have been completely incorporated, add the remaining yeast mixture and knead for 5 minutes.

Let the dough rest for a few minutes and then add the salt and caraway seeds and knead for another 10 minutes until all the dough has come together in a smooth dough that is not too dry. Scrape all of the dough back together. Knead the currants and the candied citrus peel through the dough.

Cover the dough and set aside for 1 hour or until it has doubled in size. Meanwhile, prepare the loaf tin (see here).

Briefly knead the risen dough, shape it into a rectangle and put it in the tin. Cover and set aside to rise for 1 hour or until the dough has doubled again.

Preheat your oven to 180°C (350°F). Brush the top of the cake with the egg and milk mixture and bake for 30–35 minutes until it is cooked and sounds hollow when you tap the bottom.