Cornish Saffron Cake is a rich, moist, and full-bodied cake made with butter, eggs, mixed candied peel, dried fruit and currants, and laced with saffron strands leavened with yeast. It has the texture of bread but is creamed like a cake. This crusty yet moist cake can be enjoyed with butter, clotted cream or by itself for afternoon tea or breakfast!
I acquired the recipe for the Cornish Saffron Cake from a Welsh friend there who is a great baker. I have tried her baked goods whenever I was invited to her home for tea. We have exchanged recipes with each other. I have asked her for some of her Cornish recipes, and I was happy to share some of my Indian curries and tandoor cooking with her. We had good times together, savoring each other’s creations, while all the time learning and absorbing another cuisine in its entirety.
Origin of the Cornish Saffron Cake:
Cornish Saffron Cake is originally from Cornwall, England as the name suggests. Although it is called a cake, it is usually baked as individual buns or in one large loaf tin. I tried this cake in England on my first trip to Cornwall where the tea shop served it with Devonshire clotted cream. The waitress was kind enough to even warm up the buns for me, and I still remember the day when every mouthful was so indigestible! The clotted cream undoubtedly was the icing on the cake. Ever since I wanted to make these delectable cakes at home and consume them whenever I craved.
From my notes, my friend has informed me that Cornwall has always used saffron in its cuisine. The Cornish have used saffron as a spice in many of their baked goods. While trading in with merchants from abroad as early as 400 BC, the Cornish had purchased saffron. Once they learned how to use the saffron, they used it in baked goods like the Cornish Saffron Cake. In the early part of the eighteenth and nineteenth centuries, saffron buns were treats that were made for trips as part of church outings. Scandinavian countries popularly make saffron buns, but they do not add other spices like nutmeg or cinnamon.
Frequently Asked Questions:
- What is saffron? Is there a substitute for saffron?
Saffron is the stigma of the flower of Crocus sativus. It is an expensive spice used in sweet and savory dishes. The stigma is handpicked and dried. Saffron cannot be substituted with any other spice. It has an earthy, floral, and honey-like flavor.
2. Can I use all-purpose flour instead of bread flour in this Cornish Saffron Cake recipe?
Bread flour contains more protein and gluten which helps with a high rise of yeasted breads and cakes. You can certainly use all-purpose flour although the cake will not be as chewy as the one made with bread flour.
3. How can I prepare this cake ahead of time?
You could either start or prove the cake in the refrigerator (after the first rise) the night before.
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Ingredients:
- Flour: bread flour; feel free to use all-purpose flour (see FAQs above)
- Fat: unsalted butter; do not add salt if using salted butter.
- Leavening agent: active dry yeast; there is no need to bloom the yeast in warm water if using fast-acting yeast.
- Dried fruit: dried fruit, currants, raisins and candied peel
- Liquids: milk and saffron soaked in warm water
- Spice: saffron strands soaked in warm water; cinnamon or nutmeg cannot be substituted for the saffron, optionally, you could add a dash of lemon zest
- Eggs: eggs give the Cornish Saffron Cake the moisture and richness
Below are the step-by-step instructions on how to make this recipe. Please refer to the recipe card below for the measurements.
How to make Cornish Saffron Cake:
- Prepare the ingredients. Soak the saffron strands in warm water for an hour. Sift the flour with the salt.
2. Cut the butter and rub it into the flour with your fingertips until the flour looks like breadcrumbs. Alternatively, you can use the stand mixer attached to the dough hook to make the Cornish Saffron Cake.
3. Dissolve the yeast in a bowl of warm milk and let the yeast bloom for 5 minutes. Add the saffron water to the milk-yeast mixture.
4. Whisk the eggs and add them to the saffron-milk mixture. Add the sugar and beat well until smooth.
5. Grease a bowl and put the dough into this bowl. Cover with a damp cloth and place in a warm place. Allow the dough to rise and double in quantity for at least 90 minutes. Knock down the dough to release any large air pockets.
6. Mix the dried fruit, candied peel, and currants into the dough. Knead well.
7. Transfer the dough to the greased tray. Level and smoothen the top with a spatula. Prove for 20 minutes. Brush the top of the Cornish Saffron Cake with cream or whole milk. Bake for 30-35 minutes until you get a golden brown crust and a skewer comes out clean. Let the cake cool for 10 minutes. Slice the cake and serve hot with clotted cream or honey butter.
1. Do not overbake the cake as it will become dry.
2. Prove the dough in a warm place covered with a damp cloth. You could leave the dough bowl in a warm oven that was heated to 100 degrees F and then turned off. Alternatively, you could place a bowl of hot, boiling water below the dough bowl in the oven and let the steam help the dough to rise.
3. Please use warm water for the saffron to help will dissolve quickly.
Serving suggestions:
This Cornish Saffron Cake slices taste great when served with English clotted cream. You could also serve them hot with some butter mixed with a little honey. Enjoy these slices with a cup of afternoon tea or even have it for dessert.
Storage:
Cornish Saffron Cake slices can be stored at room temperature in an airtight container for 4 days and then kept in the refrigerator. On hot days, refrigerate the cake after baking. They can be frozen for three months.
Other fruit bread/cake recipes:
Cornish Saffron Cake
Equipment
Ingredients
- 1 lb King Arthur bread flour
- 4 ozs butter unsalted
- 1 tbsp saffron
- 1/2 cup water warm
- 1 oz yeast active dry
- 2 ozs caster sugar
- 1/2 tsp salt
- 1 cup whole milk
- 3 oz mixed fruit and peel
- 2 eggs
- 4 tbsp currants
Instructions
- Preheat oven to 400 degrees F. Grease a 10"x4" loaf tin. Prepare the ingredients. Soak the saffron strands in warm water for an hour. Sift the flour with the salt. Warm the water and soak the saffron strands for an hour.
- Cut the butter and rub it into the flour with your fingertips until the flour looks like breadcrumbs. Alternatively, you can use the stand mixer attached to the dough hook for this Cornish Saffron Cake.
- Dissolve the yeast in a bowl of warm milk and let the yeast bloom for 5 minutes. Add the saffron water to the milk-yeast mixture.
- Beat the eggs and add them to the saffron-milk mixture.
- Whisk the eggs and add them to the saffron-milk mixture. Add the sugar and beat well until smooth.
- Grease a bowl and put the dough into this bowl. Cover with a damp cloth and place in a warm place. Allow the dough to rise to double in quantity for at least 90 minutes. Knock down the dough to release any large air pockets.
- Mix the dried fruit, candied peel, and currants into the dough. Knead well. Transfer the dough to the greased loaf tin. Level and smoothen the top. Prove for 20 minutes. Brush the top of the Cornish Saffron Cake with cream or whole milk. Bake for 30-35 minutes until golden brown crust.
- Let the cake cool for 10 minutes. Slice the cake and serve hot with clotted cream or honey butter.
Video
Notes
- There is no need to add other spices like cinnamon or nutmeg as the saffron lends itself well.
- The cake dough can be shaped into individual buns if you like.
Nutrition
Hi Kanchan, thanks for the recipe!
You’re welcome, Abby!
Tasted just like my grandmother’s recipe! Thanks for sharing.
You’re welcome, Kate. I’m glad you love the recipe.