Cornish Saffron Cake is a light, airy, yet moist cake made with butter, sugar, bread flour, and eggs. This rich and fragrant baked good has a distinctive flavor and golden hue from the saffron that is leavened with yeast, giving it a luxurious depth. It is studded with plump dried fruit that adds a touch of sweetness and texture. Traditionally, it is served in thick slices that are enjoyed with a cup of afternoon tea!
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. I wanted to make these delectable cakes at home and consume them whenever I craved them.
I acquired the recipe for the Cornish Saffron Cake from a Welsh friend 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 learning and absorbing another cuisine.
Origin of the Cornish Saffron Cake:
Cornish Saffron Cake is originally from Cornwall, England, as the name suggests. 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 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 Crocus sativus flower. 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 use all-purpose flour although the cake will not be as chewy as the one made with bread flour.
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Ingredients:
- Flour: bread flour; feel free to use all-purpose flour
- Fat: unsalted butter; do not add salt if using salted butter.
- Leavening agent: active dry yeast
- Dried fruit: dried fruit, currants, and candied peel
- Liquids: milk, warm water
- Spice: saffron strands soaked in warm water
- Eggs
Here are the step-by-step instructions on how to make this dish. For the measurements, please refer to the recipe card below.
How to make Cornish Saffron Cake:
- Cut the butter and rub it into the flour sifted with salt with your fingertips or a pastry cutter until the flour resembles breadcrumbs. Alternatively, you can use the stand mixer with the dough hook attachment.
2. Dissolve the yeast in a bowl of warm milk with a pinch of sugar and let the yeast bloom for 5 minutes. Soak the saffron in warm water for 10 minutes. Using a fork, mix the saffron water and the yeast dissolved in the milk mixture.
3. Whisk or lightly beat the eggs with sugar in a separate bowl and mix it with the saffron-milk mixture. Pour this mixture into the flour rubbed with butter and beat well using a wooden spoon or the dough hook attachment of the stand mixer until smooth.
4. Grease a bowl and place the dough in it. 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.
5. Combine the dried fruit and currants into the dough. Knead well.
6. Transfer the dough to the greased loaf tin. 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 or until a golden brown crust and a toothpick 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 dissolve quickly.
Serving suggestions:
This Cornish Saffron Cake slices taste great when served with English clotted cream or with some honey butter. Enjoy a slice with a cup of afternoon tea or have it for dessert.
Storage:
Cornish Saffron Cake can be refrigerated for a week or frozen in freezer-safe boxes for three months.
Other fruit-based baked goods recipes that you might like:
Cornish Saffron Cake
Equipment
- stand mixer, loaf tin
Ingredients
- 1 lb bread flour
- ¼ tsp salt
- 4 ozs butter unsalted
- 1 tbsp saffron
- ½ cup water warm
- 1 oz yeast active dry
- 2 oz cane sugar
- 1 cup whole milk
- 2 egg
- 3 oz mixed dried fruit
- 4 tbsp currant
Instructions
- Prepare the ingredients. Soak the saffron threads in warm water for 10 minutes. Sift the flour with the salt.
- Cut the butter and rub it into the flour sifted with salt with your fingertips or a pastry cutter until the flour resembles breadcrumbs. Alternatively, you can use the stand mixer with the dough hook attachment.
- Dissolve the yeast in a bowl of warm milk with a pinch of sugar and let the yeast bloom for 5 minutes. Mix the saffron water and the yeast dissolved in the milk mixture using a fork.
- Whisk or lightly beat the eggs with sugar in a bowl and mix it with the saffron-milk mixture. Pour this mixture into the flour rubbed with butter and beat well using a wooden spoon or the dough hook of the stand mixer until smooth.
- Grease a bowl and place the dough in it. 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.
- Preheat oven to 400 degrees F. Grease a 10"x 4" loaf tin. Mix the dried fruit 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 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.