SAFFRON CAKEzohre mostafapor
It has been suggested that the recipe for saffron cake was brought to Cornwall long ago by the Phoenicians who came to barter for tin; be that as it may, the Cornish have long relished those heavenly slices of golden sunshine that can only be cut from a Saffron cake.
Traditionally, not only cakes but buns were baked. Sixty years ago when Sunday Schools flourished in the county, once a year the scholars were bussed to the seaside for a day’s outing and each child was given a “Tea Treat Bun”, which was a saffron bun the size of a tea plate.
Ingredients to make 2 Saffron Cakes plus about 6 Buns
- 1000 grams of plain bread flour
- 500 grams of butter
- 250 grams of currants
- 250 grams of raisins
- 125 grams of candied lemon peel
- 50 grams of castor sugar
- 50 grams of fresh yeast *
- 0.4 grams of fresh saffron
- 300 ml water
- Butter and Cornish Cream to complete the treat.
* The fresh yeast can be obtained from most supermarket bakery departments.
I can’t vouch for all shops and supermarkets but my local Salisbury certainly sells it. If you can’t find it on the shelves, go to the bakery department and ask one of the bakers.
I personally think the best saffron around at the moment is made by SCHWARTZ. It currently cost about £3.50 for 0.4 grams. It’s expensive but thousands of saffron crocuses are needed to make a few grains of saffron!(saffron cake)