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Saffron cake - with yeast
A Cornish saffron-flavoured cake or sweet bread containing currants
- 750g/1½ lbs Plain Flour, sifted into a bowl to add air
- 1 packet of Dried Instant Yeast, soaked in a little tepid water and 2 tablespoons of Caster Sugar until it foams
- 1 big pinch of Saffron Strands, soaked in 2 tablespoons (30ml) hot water
- 240g/½ lb Butter, softened to room temperature
- 500g/1 lb Currents or Sultanas
- About 300ml/½ pint tepid water
- Add the foamy yeast and sugar mixture to the bowl of flour, then add the saffron with its water - mix in.
- Add the raisins or sultanas and the soft butter - blending well in.
- Add the tepid water, bit by bit, mixing as you go - until you have a firm manageable dough, resembling bread dough.
- But the bowl in a plastic bag, or cover with cling film, then leave to rise in a warm place - such as an airing cupboard - until it doubles in size.
- Line a cake tin with non-stick paper, 'knock-back' the dough to its original size (this will release any air bubbles) - then transfer the dough to the cake tin, and return it to its plastic bag to rise for a further hour.
- While this is happening, heat the oven to 180ºC/350ºF/Gas 4.
- Remove the cake from its plastic covering and bake for 50 minutes, or until it feels hollow when tapped on its base.
Allow to cool on a wire rack, then serve buttered with whipped cream and perhaps some good jam. The cake will keep for a few days in an air-tight tin.