Cornish Saffron Cake

Cornish Saffron Cake

Chef – Anna Hansen

Ark of Taste Product – Cornish Saffron Cake

This is the chance to create your very own Ark of Taste product. Anna gives us her interpretation of the traditional Cornish Saffron Cake; light, spiced and dotted with fruit, the cake is a perfect addition to any high tea. Try with a little whey butter and some medlar jelly for a real forgotten food mouthful!

Method:

– Preheat the oven to 180°C, and grease and line a cake/loaf tin with some greaseproof paper.

– Sift all the dry ingredients together in a large bowl.

– Add the currents and mix to combine.

– In a seperate bowl, whisk together the wet ingredients and leave to stand for 5 minutes or so to allow the saffron to give some colour.

– Carefully combine the wet ingredients with the dry ingredients and mix until just blended.

– Spoon into the prepared tin and smooth the surface a little. Dot with butter, sprinkle with demerara sugar and place in the oven.

– Bake for approx. 40 minutes, until risen and golden.

Ingredients – Makes 1 loaf:

Dry Ingredients

385g plain flour

1 ½ tsp salt

1 tbsp baking powder

1 tsp baking soda

85g caster sugar

 

250g currants

 

Wet Ingredients

420g buttermilk

2 eggs

2 pinches saffron

2 tbsp melted butter

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