Cornish Saffron Cake
Description
This traditional Cornish Saffron Cake is a unique treat that sits somewhere between a sweet bread and a dense fruit cake. Unlike typical quick breads, this recipe uses yeast, giving it a light, airy crumb that contrasts beautifully with the chewy texture of the currants. The star ingredient is saffron, which is carefully toasted and steeped to release its deep golden hue and distinctive earthy, floral flavor. Combined with lard, butter, and plenty of mixed fruit, the result is a moist, aromatic loaf that is perfect for afternoon tea or festive gatherings. It requires patience, as the dough needs time to rise and the finished cake improves in flavor when allowed to rest for a day before slicing.Ingredients
Directions
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Lightly grease two 9x5-inch loaf pans with butter or oil.
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Line a broiler pan or baking sheet with aluminum foil.
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Spread the saffron strands thinly and evenly on the foil.
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Place under a low broiler for 3-4 minutes until dry but not discolored or burnt.
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Transfer the dried saffron to a small bowl and crush it into a fine powder using a mortar and pestle or the back of a spoon.
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Add 1 tablespoon of boiling water to the saffron powder and let it steep for 8 hours to extract the color and flavor.
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In a small jug, dissolve 1 teaspoon of sugar in 1/4 cup of warm water (110F/44C).
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Sprinkle the yeast over the sugar water, whisk gently, and let stand for 10-15 minutes until frothy and active.
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In a large mixing bowl, combine the flour, salt, lard, and butter. Cut the fats into the flour using a pastry cutter or two knives until the mixture resembles coarse breadcrumbs.
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Stir in the remaining sugar and the currants or mixed fruit.
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Pour the saffron-infused water into the remaining 3/4 cup of warm water, then add this liquid to the flour mixture.
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Add the frothy yeast mixture to the bowl and stir until a soft dough forms.
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Turn the dough out onto a lightly floured surface and knead lightly for 2-3 minutes.
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Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours, or until doubled in size.
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Punch down the dough to release air and divide it in half.
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On a floured surface, press each half into a rectangle roughly the width of your loaf pans.
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Roll up each rectangle tightly, jellyroll style, and place seam-side down into the prepared loaf pans.
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Gently press the dough to fill the corners of the pans.
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Cover the pans loosely and let the dough rise again at room temperature for about 1 hour, or until it reaches the top of the pans.
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Preheat your oven to 375F (190C).
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Bake the loaves for 35-45 minutes, or until golden brown and a skewer inserted into the center comes out clean.
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If the tops begin to brown too quickly, cover loosely with foil for the remainder of the baking time.
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Remove from the oven and let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
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Allow the cakes to rest for 24 hours before slicing to allow the flavors to meld and the texture to set.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 3806.2kcal
- % Daily Value *
- Total Fat 146.3g226%
- Saturated Fat 66.6g333%
- Cholesterol 129.0mg43%
- Sodium 3102.5mg130%
- Total Carbohydrate 550.3g184%
- Dietary Fiber 18.2g73%
- Sugars 55.5g
- Protein 85.2g171%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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