Cornish Saffron Cake

Serves: 6. Prep & Cook: Allow for 4 hours

INGREDIENTS:

  • 225g strong white bread flour, plus extra for dusting
  • 25g butter diced, plus extra for greasing
  • 25g caster sugar
  • A generous pinch (about ½ tsp) of dry saffron threads
  • 3 tbsp Cornish clotted cream (OR substitute mascarpone cheese)
  • 35g currants
  • 35g raisins
  • 7g sachet fast-acting dried yeast
  • 125ml whole milk plus extra, if needed
  • ½ tsp salt

METHOD:

  • Grease a long, thin 500g loaf tin with butter, dust with flour, and set aside.
  • Heat the milk in a saucepan, to almost boiling point. Remove from the heat and add the saffron threads, then stir.
  • Set aside to infuse for 30 minutes.
  • Add the clotted cream and diced butter to the saffron-infused milk and return to a low heat for 2-3 minutes.
  • Gently whisk until melted and combined. The mixture should be just warm to the touch.
  • Sift the flour into a large bowl and stir in the salt, sugar and yeast.
  • Make a well in the centre of the dry ingredients and pour in the warm milk. Mix and bring together into a soft dough.
  • Knead on a lightly floured surface for about 5 minutes, incorporating the raisins and currants after 5 minutes. Then continue to knead for another 5 minutes. The dough should bounce back when touched.
  • Cover the bowl with cling film or a clean tea towel and leave in a warm place for 45-60 minutes, or until doubled in size. Then, knock back the dough, turn out onto a floured surface and knead briefly.
  • Roll out into a sausage shape, and place in the prepared tin.
  • Cover with cling film or a clean tea towel and leave in a warm place for at least 1½ hours, or until doubled in size again.
  • Preheat the oven to 180°C (350°F).
  • Bake in the preheated oven (low or middle shelf) for 20–25 minutes, until risen and golden, or until a skewer inserted the center comes out clean. HINT: To prevent the fruit cake from burning on top, cover the top with parchment paper or foil to shield it from direct heat.
  • Allow to cool in the tin for ten minutes before transferring to a wire rack to cool.

Serving Suggestions

Cornish saffron is best enjoyed warm or at room temperature. It pairs wonderfully with clotted cream, butter, or a drizzle of honey.

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