Classic Cornish Saffron Cake Recipe
The cornish saffron cake is a dessert cake prepared with raisins, currants and almonds. Colored and flavored with spanish saffron, the cornish saffron cake is an egg free recipe made with butter, milk and sugar. Yeast leavened, the cornish saffron cake is special recipe indeed.
Ingredients
| Active dry yeast | 2 | |
| Lukewarm water | 1/2 Cup (16 tbs) | |
| Softened butter | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Sugar | 2 Cup (16 tbs) | |
| 1/2 teaspoon Spanish saffron | ||
| Boiling water | 1/4 Cup (16 tbs) | |
| 3/4 cup lukewarm milk | ||
| All purpose flour | 4 Cup (16 tbs) | |
| 3/4 cup white raisins | ||
| Currants | 3/4 Cup (16 tbs) | |
| Almonds | 3/4 Cup (16 tbs), chopped | |
Directions
Dissolve the yeast in the lukewarm water and set aside in a warm place.
Combine the butter, salt, and sugar in a large mixing bowl.
Dissolve the saffron in the 1/4 cup boiling water, then let cool; add the yeast mixture, milk, butter, sugar, and 2 cups of the flour.
Beat until smooth, gradually adding the remaining 2 cups of flour.
Knead to a smooth, elastic dough, place in a large greased bowl, and allow to rise until doubled in bulk.
When the rising time is about over, presoak 2 medium sized clay pots, top and bottom, in water for 15 minutes.
Punch the dough down, add the raisins, currants, and nuts, and knead into 2 large, round loaves.
Cover the bottom of each presoaked pot with a small piece of aluminum foil to prevent sticking, then place one loaf in each pot, cover with lid, and allow to rise in a warm place until the dough almost doubles in size.
Cover the pots and place them in a cold oven.
Set the oven temperature at 450 degrees.
Bake for 50 minutes, or until a finger thump on the bread's surface sounds hollow.
Combine the butter, salt, and sugar in a large mixing bowl.
Dissolve the saffron in the 1/4 cup boiling water, then let cool; add the yeast mixture, milk, butter, sugar, and 2 cups of the flour.
Beat until smooth, gradually adding the remaining 2 cups of flour.
Knead to a smooth, elastic dough, place in a large greased bowl, and allow to rise until doubled in bulk.
When the rising time is about over, presoak 2 medium sized clay pots, top and bottom, in water for 15 minutes.
Punch the dough down, add the raisins, currants, and nuts, and knead into 2 large, round loaves.
Cover the bottom of each presoaked pot with a small piece of aluminum foil to prevent sticking, then place one loaf in each pot, cover with lid, and allow to rise in a warm place until the dough almost doubles in size.
Cover the pots and place them in a cold oven.
Set the oven temperature at 450 degrees.
Bake for 50 minutes, or until a finger thump on the bread's surface sounds hollow.
Chef
